Ingredients
4-6 fresh beets
Sauce:
1 cup orange juice
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons butter
2 teaspoons balsamic vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°.
Trim ends from beets and wrap each in foil. Bake until fork tender 60 –70 minutes depending on the size of beets. Remove from oven. Carefully peel beets and cut into 1/4’s or 1/8’s.
While beets are roasting, combine sauce ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer about 5 minutes. Add beets and continue to simmer another 10 minutes. To serve, remove beets with a slotted spoon to a bowl. Drizzle with some of the liquid.
Trim ends from beets and wrap each in foil. Bake until fork tender 60 –70 minutes depending on the size of beets. Remove from oven. Carefully peel beets and cut into 1/4’s or 1/8’s.
While beets are roasting, combine sauce ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer about 5 minutes. Add beets and continue to simmer another 10 minutes. To serve, remove beets with a slotted spoon to a bowl. Drizzle with some of the liquid.
Serves: 4
