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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This makes a fantastic alternative to your typical Thanksgiving side dishes. From Maple Madness , Good Food Magazine, March 1987. Ingredients:
2 1/2 lbs medium beets (about 7-9, 2-1/2-inch in diameter) |
4 tablespoons unsalted butter |
1 medium spanish onion, cut into 1/4-inch-thick rings (about 8 oz.) |
1/4 cup maple syrup |
1 tablespoon fresh orange juice |
1 1/2 teaspoons grainy mustard |
1/2 teaspoon grated orange zest |
1/4 teaspoon fresh ground pepper |
Directions:
1. Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer.
2. Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4 thick (about 3-1/2 cups).
3. Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet.
4. Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.
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