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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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A nice side dish for a roast chicken. Can be done a day ahead except for baking. Cover and refrigerate. The next day, bring to room temperature and bake as directed. Ingredients:
8 medium beets (about 2 lbs) |
3 tablespoons butter |
4 tablespoons honey (fireweed or sage honey are good) |
1/2 teaspoon ground ginger |
salt and pepper, to taste |
Directions:
1. Scrub beets but do not peel.
2. Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
3. When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
4. Pre-heat oven to 350ºF.
5. In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
6. Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.
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