Prep 15 mins
Cook 1 hr 15 mins
This makes a fantastic alternative to your typical Thanksgiving side dishes. From "Maple Madness", Good Food Magazine, March 1987.
- 2 1⁄2 lbs medium beets (about 7-9, 2-1/2-inch in diameter)
- 4 tablespoons unsalted butter
- 1 medium Spanish onion, cut into 1/4-inch-thick rings (about 8 oz.)
- 1⁄4 cup maple syrup
- 1 tablespoon fresh orange juice
- 1 1⁄2 teaspoons grainy mustard
- 1⁄2 teaspoon grated orange zest
- 1⁄4 teaspoon fresh ground pepper
- Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer.
- Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4" thick (about 3-1/2 cups).
- Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet.
- Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.
This is a lovely beet dish, and we loved the maple syrup! I kept them warm in a low temp oven covered until ready to serve. Sorry for such a poor pic, beets are hard to photograph! lol
These tasted great, and were a fantastic way to use up the beets in our organic box (it's the middle of winter here so the local seasonal produce isn't as diverse as it is in summer). I love balsamic & mustard, the maple syrup just took these to a whole new level. These are lovely with a bit of feta crumbled over the top, which is what I did. Thanks for posting, made for ZWT4.
These were wonderful and unique. The maple really gives the beets a delicious flavor. Made for ZWT4 for the Tastebud Tickling Travellers.