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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds baby beets |
4 tablespoons butter, cut into pieces |
1 cup vegetable broth |
1/4 cup honey |
2 tablespoons cider vinegar |
3 fresh thyme sprigs |
3 fresh parsley sprigs |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
toppings: chopped hazelnuts, coarsely chopped fresh parsley, crumbled ricotta salata cheese |
Directions:
1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11- x 7-inch baking dish. Dot with butter. 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.
2. 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 heat 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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