Roasted Baby Beets

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. 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. 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.