Honey Roasted Beets
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INGREDIENTS 3-1/2 pounds assorted medium-size fresh beets, greens trimmed
Vegetable oil cooking spray
1/3 cup honey
1/4 cup sherry vinegar
2 tablespoons unsalted butter, softened
2 tablespoons water
1 teaspoon finely grated orange rind
1 teaspoon minced fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepperPRECOOK THE BEETS - Pierce beets with fork tines. Arrange beets and 3 cups water in a microwave-safe dish. Seal airtight with double layer of plastic wrap. Microwave on HIGH until crisp-tender, 8 to 10 minutes. Drain beets and let cool to the touch. Peel off and discard skins.
Randomly cut the beets into quarters and crosswise slices and place in a large bowl. Prepare for roasting.
Heat oven to 425 degrees. Coat a large nonstick baking pan with cooking spray.
In a small bowl, combine honey, vinegar, butter, water, orange rind, thyme, salt, and black pepper; pour over the beets and toss.
ROAST BEETS - Transfer the coated beets to the prepared baking pan; roast, turning occasionally, until juices thicken to a glaze and beets are cooked through, 15 to 20 minutes.
To serve, transfer beets to a bowl and serve warm or at room temperature.