Maple Glazed Beets Recipes

MAPLE-GLAZED BEETS

Maple-Glazed Beets image

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.

Provided by TasteTester

Categories Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

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
1/2 cup water
1/2 cup maple syrup
3 tablespoons balsamic vinegar
1/4 cup chopped scallion

Steps:

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.

MAPLE HORSERADISH GLAZED BEETS

Maple Horseradish Glazed Beets image

Categories Vegetable Side Roast Vegetarian Quick & Easy Horseradish Vinegar Beet Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 3/4 lb medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1/2 stick (1/4 cup) unsalted butter
3 tablespoons bottled horseradish (not drained)
2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.

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