2 1/2 Tablespoons maple syrup (dark amber or Grade B)
2 1/2 Tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Put oven rack in middle position and preheat oven to 400F.
Wrap beets in foil and roast until tender, about 1 hour. When cool
enough to handle, peel beets and cut into eights, then transfer to a
bowl.
Melt butter with horseradish, syrup, vinegar, salt, and pepper in a
12-inch heavy skillet over moderate heat. Stir in beets and boil,
stirring occasionally, until liquid in skillet is reduced to about 1/4
cup and beets are coated, 4 to 5 minutes.
Originally Submitted
8/15/2013
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