Balsamic-Glazed Beets

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Balsamic-Glazed Beets

 

3 1/2 lbs. beets, 4 pounds with greens attached, reserving greens for another

use, scrubbed trimmed, leaving 1-inch of stems attached

3 tbsps. balsamic vinegar

2 tbsps. pure maple syrup

1 tbsp. olive oil

1 1/2 tsps. minced fresh thyme leaves

 

In a large saucepan cover beets with salted water by 1 inch. Simmer beets,

covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets

until they can be handled and slip off skins and stems. Cut beets lengthwise

into wedges. Beets may be prepared up to this point 2 days ahead and chilled,

covered. Bring beets to room temperature before proceeding. In a large skillet

stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture

with salt and pepper to taste over moderate heat, stirring, until heated through

and coated well. Sprinkle about half of thyme over beets and toss gently.

Serve beets sprinkled with remaining thyme.

Makes 8 servings.