Beets get a bad rap.
Granted, they don’t look very enticing on first glance – covered in soil, usually with stringy little dirt clods hanging from them.
But just like the proverbial diamond in the rough, all they need is a little cleaning and some high heat to transform into something quite irresistible.
Even if you’re a life-long beet-hater, please do yourself a favor and give these a try….
Maple Glazed Beets & Greens
serves 2 (with leftovers)
- 1 bunch of beets (I used 3 beets total)
- olive oil
- 1 tablespoon maple syrup (or more if you’re feeling saucy)
A word of caution: beets stain. everything. So be careful – paper towels are your friend when handling them.
1. Trim stems from beets, leaving about 1 inch on (so you have something to hold onto when removing skins later). Separate leaves from stems and reserve for later then give beets a good scrubbing. Admire their brilliant color.
2. Drizzle each beet with olive oil and wrap up with aluminum foil.
Be generous with the aluminum foil so your poor little beets don’t bleed through in the oven:
and leave a lovely stain on your favorite oven mitt….
3. Place beets in oven and cook at 375 degrees for 1 hour or until tender (poke a skewer in to check). Remove from oven and let cool. Carefully unwrap each beet and use a knife to gently scrape off the skin. Chop beets into cubes.
4. Roughly chop or tear the reserved greens and add to pan heated with olive oil and cook over medium heat for 2-3 minutes. Add in chopped beets, followed by maple syrup. Cook for another 2-3 minutes then remove from heat.
5. Plate up: Simply place on plate, step back & let the gorgeous colors of the beets speak for themselves.
Results & Conclusions
Sweet and tender, these beets could almost be dessert. They pair perfectly with any savory entrée (portobello wellingtons, anyone?)
Plus, they’re just plain beautiful