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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I love beets, so I always try new recipes for them when I find one. Instead of just maple syrup, this version adds a little tang from balsamic vinegar that I like because it cuts the sweetness just a little. If you don't like vinegar, however, you can just leave it out. Ingredients:
2 bunches medium beets, trimmed and cut into wedges (i sometimes use canned whole beets when i'm in a hurry) |
3 tablespoons olive oil |
1/2 cup water |
1/2 cup maple syrup |
3 tablespoons balsamic vinegar |
1/4 cup chopped scallion |
Directions:
1. Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
2. (For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
3. Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
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