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Roasted Baby Beets

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on time 25 mins
Total time 1 hr, 55 mins
Yield Makes 4 to 6 servings

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

How to Make It

  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.

The Hermitage Hotel, Nashville, TN