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Country Living Flavors of Country Cookbook
by the Editors of Country Living
We used an assortment of golden, purple, and crimson beets, turning an ordinary dish into a bounty of flavor and color.
Makes 8 Servings


• 3 1/2 pounds assorted fresh medium beets, trimmed
• 1/3 cup honey
• 1/4 cup sherry vinegar
• 2 tablespoons unsalted butter, softened
• 2 tablespoons water
• 1 teaspoon grated orange zest
• 1 teaspoon minced fresh thyme leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Precook The Beets:

Pierce the beets with fork tines. Arrange the beets and 3 cups water in a microwave-safe dish. Seal airtight with a double layer of plastic wrap. Microwave on high (100 percent) until crisp-tender—8 to 10 minutes. Drain the beets and set aside until cool to the touch. Peel off and discard skins. Randomly cut the beets into quarters and crosswise slices and place in a large bowl.

2. Prepare For Roasting:
• Preheat oven to 425°F.
• Lightly coat a large nonstick baking pan with vegetable oil. In a small bowl, combine the honey, vinegar, butter, water, orange zest, thyme, salt, and black pepper; pour over the beets and toss.

3. Roast Beets:
Transfer the coated beets to the prepared baking pan; roast, turning occasionally, until the juices thicken to a glaze and the beets are cooked through—15 to 20 minutes.

4. To serve, transfer the beets to a bowl and serve warm or at room temperature.

Nutrition information per serving: protein: 3.6 g; fat: 3.3 g; carbohydrate: 33 g; fiber: 5 g; sodium: 222 mg; cholesterol: 7.8 mg; calories: 167.


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