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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Friday, June 01, 2007

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!


Blogger Linda Fairchild said...

The beets look divine!! I'll share with my nephew in Nova Scotia. Even when he was little he loved beets. My sister-in-law used to put the leftovers in his lunchbox, remarking drily "No kid will steal this lunch..." Also, they have a maple sugar farm in Amherst, Nova Scotia - how perfect!!!

10:25 AM  

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