Monday, 24 November 2014

Sweet Roasted Beets

I do try to not serve vegetable dishes loaded with fat, and sugar, and salt. A little bit, sure. But every so often I just have to kick over the traces... and when the results are this good, I feel quite justified. Everybody oohed and aahed over these.

I used my models from the post on MacGregor's Favourite Beets, and I was interested to see that they took a long time to cook. (Longer than I've listed; I'm assuming you are using the usual beets at the usual times.) Suddenly those Victorian instructions to boil your beets for 2 hours make more sense. Still, their firm texture was really quite nice.

There is no reason not to roast the beets in advance the first time; they just may require a little longer in the oven the second time, if they are coming up from being chilled.

4 to 6 servings
1 1/2 hours - 20 minutes prep time

Sweet Roasted Beets

500 grams (1 pound) beets
2 tablespoons butter
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons apricot jam
salt & pepper to taste

Preheat the oven to 375°F. Wash the beets, but don't trim them. Wrap them in foil, and bake them for 45 minutes, until moderately soft. Reduce the heat to 350°F.

Run the beets under cold water until they can be handled, then peel them and cut them into bite sized chunks.

While the beets are in the oven, mix the butter, honey, vinegar, and jam in a small heat-proof bowl, and set it on the back of the stove, or microwave it for a few seconds; in either case until the butter and honey melt sufficiently to be well mixed together.

Toss the peeled and cut up beets with the butter mixture, in a roasting pan. Roast them again at 350°F for 30 minutes. Serve at once.

No comments: