Maple Horseradish Glazed BeetsRomulo Yanes
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings
Ingredients
1
3/4 lb medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1
/2 stick (1/4 cup) unsalted butter
3
tablespoons bottled horseradish (not drained)
2
1/2 tablespoons maple syrup (preferably dark amber or Grade B)
2
1/2 tablespoons cider vinegar
1
/2 teaspoon salt
1
/4 teaspoon black pepper
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
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.
Step 3
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.