Maple-Glazed Beets

"I love beets, so I always try new recipes for them when I find one. Instead of just maple syrup, this version adds a little tang from balsamic vinegar that I like because it cuts the sweetness just a little. If you don't like vinegar, however, you can just leave it out."
 
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Ready In:
1hr 40mins
Ingredients:
6
Serves:
6
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ingredients

  • 2 bunches medium beets, trimmed and cut into wedges (I sometimes use canned whole beets when I'm in a hurry)
  • 3 tablespoons olive oil
  • 12 cup water
  • 12 cup maple syrup
  • 3 tablespoons balsamic vinegar
  • 14 cup chopped scallion
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directions

  • Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
  • (For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
  • Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.

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Reviews

  1. These were amazing! We all loved them - will definitely make these in the summer when we have beets from the garden. I used 8 beets but I think there was enough sauce for 10 easy. Also gonna try it with half carrots! Made for PAC Spring '12.
     
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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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