Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.
Portion size 4 to 6
Ingredients
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) pepper
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) pepper
Preparation
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.
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.
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