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Roasted Maple-Glazed Beets |
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Serves: 6 Print this RecipeRoasting beets takes several hours and frequent visits to the oven to ensure that they do not burn. The results are sweeter than boiling, and, though time-consuming, you will never return to simmering beets again. But there is an easier way. Cooking beets in a microwave doesn’t yield quite the intensity of flavor of roasting, but it is a huge improvement over boiling. 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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