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3-1/2 lb beets, scrubbed and trimmed 1.5 kg
3 tbsp balsamic vinegar 45 mL
2 tbsp pure maple syrup 30 mL
1 tbsp olive oil 15 mL
1-1/2 tsp minced fresh thyme leaves 7 mL
In a large saucepan cover beets with salted water by 1 inch/2 cm. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges.
In a large skillet stir together vinegar, syrup and oil and add beets. Cook beet mixture wih salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.
Chef's Note
Beets can be cooked 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding with glaze.
3 tbsp balsamic vinegar 45 mL
2 tbsp pure maple syrup 30 mL
1 tbsp olive oil 15 mL
1-1/2 tsp minced fresh thyme leaves 7 mL
In a large saucepan cover beets with salted water by 1 inch/2 cm. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges.
In a large skillet stir together vinegar, syrup and oil and add beets. Cook beet mixture wih salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.
Chef's Note
Beets can be cooked 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding with glaze.
