Maple Horseradish Glazed Beets

I bought some beautiful looking beets at the Marin Farmer’s Market the other day to try out a delicious sounding recipe from Gourmet Magazine. It was incredible! The color of the beets and the sauce was amazing.

I made a change in the recipe. Instead of wrappingthe beets in foil, baking and then peeling before putting them into the sauce, I cut mine up in chunks, drizzled olive oil on them and roasted them until they were fork tender. About 40 minutes at 400 degrees.

I didn't peel the beets because I always feel there are extra nutrients in the skins of veggies.

Maple Horseradish Glazed Beets

1 3/4 lb beets, stems cut to about 1 inch.
1/2 stick unsalted butter
3 tablespoons bottled horseradish (not drained)
2 1/2 tablespoons maple syrup
21/2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 400degrees.

Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths then transfer to a bowl.

Melt butter with horseradish, syrup, vinegar, sale and pepper in a 12inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4cup and beets are coated, 4 to 5 minutes.

I'm telling you, the color of the sauce is incredibly beautiful and the the beets taste divine!