Saturday, April 4, 2015

Honey Lemon Beets

Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.

Portion size4 to 6

8 small beets, (about 2 lb/1 kg)
1 tbsp (15 mL) butter
1 onion, sliced
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepperTo change the number of servings, enter the number, then press "calculate".Serving CalculatorCalculateor reset

In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.

Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.

Add beets; cook, stirring to coat, for 5 minutes or until glazed.

Additional information :

Tip: If you already have your oven on, you can bake instead of boil the beets. Wrap them in foil and bake for 1-1/2 hours in 425°F (220°C) oven, or for 2 hours in 350°F (180°C) oven, or until tender and skins can be slipped off.