Roasted Beets with Tart Pink Grapefruit Glaze

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Roasted Beets with Tart Pink Grapefruit Glaze

 

3 pounds beets

1 cup fresh-squeezed pink grapefruit juice.

1 tablespoon unseasoned rice vinegar

2 tablespoons plus 2 teaspoons real maple syrup

1 tablespoon cornstarch

 

Preheat oven to 450 degrees.

Trim the greens from the beets, leaving an about 1 inch of the stems. Divide the

beets into 2 groups, wrapping each in a bundle of foil, with about 3 tablespoons

of water tossed in. Roast in the center of the oven for up to 1 hour, or until

the beets are tender enough to be pierced with a fork. Remove the tray from the

oven, open the foil packets, and let the beets cool on the tray until

comfortable to handle. Then remove and discard the stems and rub off the skins.

Cut the beets into thin slices.

In a medium-small bowl, whisk together to grapefruit juice, vinegar, and maple

syrup.

Place the cornstarch in a small saucepan and drizzle in the grapefruit mixture,

whisking until all the cornstarch is dissolved.

Place the pan over medium heat, and heat just to the boiling point, whisking

frequently. Turn the heat down and cook, stirring often, for about 3 to 5

minutes, or until thickened and glossy. Remove from the heat.

Drizzle the hot glaze over the hot, warm, or room-temperature roasted beets, and

serve right away. Serves 4 to 5.

 

 

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