Sometimes, every long once in a while, I plan my work day lunches ahead of time. This week was just such a week!
After serving up a yummy beet and citrus salad a few weeks ago, I was curious to try beets with some more seasoning. The idea of glazing them after roasting was intriguing, and I loved the idea of adding honey and ginger.
Serves 4-6 as a side
1 pound (about 6) medium-sized beets, trimmed and scrubbed
2 tablespoons butter
2 tablespoons peeled and chopped ginger*
2 tablespoons balsamic vinegar
1 tablespoon honey
Basil leaves for garnish
*The same amount of ginger paste works too, just skip cooking it for a minute or two and add in the balsamic right away.
Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes.
Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. Slice beets into chunks.
Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant.
(Ginger and butter simmering in a pan make the entire house smell truly wonderful.)
Add the beets and the balsamic and stir. When the beets are hot and glazed, add honey and cook a little longer to glaze. Taste test for sweetness and add more honey if you need it.
Remove from heat and serve hot as a side or at room temperature as a salad.
I taste tested a few of these beet quarters while they cooled, and I must say, they are so good! The ginger and balsamic turn into a nice light glaze.
I only added a bit of agave for sweetness and let these beets cool before packing them away for my lunch the next day.
Update: Mr. McCormick accidently took my beet bowl to work for lunch. He does not like beets. Will be interesting to see how this plays out.