Serves: 6
Total Calories: 32

6 medium beets (about 2 pounds)
1 teaspoon lemon juice, fresh or bottled organic
2 tablespoons real maple syrup
2 teaspoons garlic-flavored oils

Wash the beets and trim them of greens, stems, and any long tap-roots. Place the beets in a shallow microwave-safe casserole or pie plate. Add 1/4 inch of water and cover tightly. Microwave at full power until the largest of the beets are tender, 8 to 10 minutes. Uncover, drain, and allow to cool. Peel the cooled beets by cutting off the stem end and rubbing the skin it will slip off. If any pieces of skin stick, trim with a small knife. The recipe can be completed up to this point a day ahead, if desired.

Meanwhile, mix the lemon juice, syrup, and garlic oil in a microwave-safe bowl. Cut the beets into wedges and toss with the syrup mixture reheat in a microwave at full power or in a 400°F oven until hot, about 10 minutes serve.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 32
Calories from Fat: 15

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