Categories: Vegetables- Beets

Ingredients

• 2 lb. baby beets
• 4 Tbsp. butter, cut into pieces
• 1 cup vegetable broth
• 1/4 cup honey
• 2 Tsp. cider vinegar
• 3 fresh thyme sprigs
• 3 fresh parsley sprigs
• 1/8 tsp. pepper
• 1 Tbsp. olive oil
• Toppings: chopped hazelnuts, coarsely chopped hazelnuts coarsely chopped fresh parsley, crumbled ricotta salata cheese

Directions

1. Preheat oven to 350 degrees. Remove tops and ends of beets, wash beets, and place in an 11 × 7-inch baking dish. Dot with butter.
2. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes, peel and quarter.
3. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour reserved pan juices over beets, increase heart to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp. Serve with desired toppings.

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