Roasted Baby Beets

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 55 Minutes

Ingredients

2 pounds baby beets
4 tablespoons butter, cut into pieces
1 cup vegetable broth
1/4 cup honey
2 tablespoons cider vinegar
3 fresh thyme sprigs
3 fresh parsley sprigs
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
Toppings: chopped hazelnuts, coarsely chopped fresh parsley, crumbled ricotta salata cheese

Preparation

1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11- x 7-inch baking dish. Dot with butter. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.

2. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour reserved pan juices over beets; increase heat to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp. Serve with desired toppings.

Note:

Tyler Brown,

The Hermitage Hotel, Nashville, TN,

October 2011