roasted baby beets

Name: Roasted Baby Beets
Prep time: 25 min
Cook time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) baby beets; 4 tablespoon(s) butter, cut into pieces; 1 cup(s) vegetable broth; 1/4 cup(s) honey; 2 tablespoon(s) cider vinegar; 3 - fresh thyme sprigs; 3 - fresh parsley sprigs; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 tablespoon(s) olive oil

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Lynette C

Gulf Breeze, FL

Updated on Jul 4, 2016

I enjoy beets this way. Also like to throw the leftover ones into salads.

Rate

Cooked beets with chopped pistachios and parsley.

prep time 25 Min

cook time 1 Hr 25 Min

method Roast

yield 4-6 serving(s)

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

How To Make roasted baby beets

Step 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.

Step 2

Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
Step 3

Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
Step 4

Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
Step 5

Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.
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