Beets

From the "Kids' Corner" - Balsamic-Glazed Beets

Thanks to Benedictine University Dietetic Intern Aimee Estella for sharing this recipe. Aimee says: “You can make a quick side dish out of the greens by quickly sautéing them in butter and a touch of maple syrup.”

3 1/2 pounds beets, scrubbed, trimmed, leaving about 1-inch of stems
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup or honey
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves

In a large saucepan, cover beets with salted water by 1 inch. Simmer beets in covered saucepan for 35 to 45 minutes, or until tender. Drain beets in a colander. Cool beets until they can be handled; remove skins and stems. Cut beets lengthwise into wedges. (Beets can be prepared up to this point 2 days ahead and chilled, covered.) Bring beets to room temperature. In a large skillet, combine vinegar, syrup or honey, and oil. Add beets. Cook mixture with salt and pepper to taste over medium heat. Stir and cook until beets are heated through and coated well. Sprinkle about half of thyme over beets and toss gently. When serving, sprinkle remaining thyme on beets.

Serves 8.

From www.foodnetwork.com.

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