Maple Baked Beets
"This makes a fantastic alternative to your typical Thanksgiving side dishes. From "Maple Madness", Good Food Magazine, March 1987."
photo by 2Bleu
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 1⁄2 lbs medium beets (about 7-9, 2-1/2-inch in diameter)
- 4 tablespoons unsalted butter
- 1 medium Spanish onion, cut into 1/4-inch-thick rings (about 8 oz.)
- 1⁄4 cup maple syrup
- 1 tablespoon fresh orange juice
- 1 1⁄2 teaspoons grainy mustard
- 1⁄2 teaspoon grated orange zest
- 1⁄4 teaspoon fresh ground pepper
directions
- Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer.
- Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4" thick (about 3-1/2 cups).
- Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet.
- Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.
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Reviews
-
This is a lovely beet dish, and we loved the maple syrup! I kept them warm in a low temp oven covered until ready to serve. Sorry for such a poor pic, beets are hard to photograph! lol -
These tasted great, and were a fantastic way to use up the beets in our organic box (it's the middle of winter here so the local seasonal produce isn't as diverse as it is in summer). I love balsamic & mustard, the maple syrup just took these to a whole new level. These are lovely with a bit of feta crumbled over the top, which is what I did. Thanks for posting, made for ZWT4. -
These were wonderful and unique. The maple really gives the beets a delicious flavor. Made for ZWT4 for the Tastebud Tickling Travellers. -
I used vacuum-packed, pre-cooked beets which I always seem to have on hand (we love beets!). All of us really enjoyed the maple glaze on the beets. A different way for us to have them as we usually just 'do' them as a salad.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
