HONEY ROASTED BEETS
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.