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Ingredients
- 3 1/2 lb Beets (4 pounds with greens attached, reserving greens for another use), scrubbed and trimmed, leaving about 1-inch of stems attached
- 3 Tbsp. Balsamic vinegar
- 2 Tbsp. Pure maple syrup or possibly honey
- 1 Tbsp. Extra virgin olive oil
- 1 1/2 tsp Chopped fresh thyme leaves
Directions
- In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 min, or possibly till tender, and drain in a colander. Cold beets till they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding. In a large skillet stir together vinegar, syrup or possibly honey, and oil and add in beets. Cook beet mix with salt and pepper to taste over moderate heat, stirring, till heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
- Serve beets sprinkled with remaining thyme.
- Yield: 8 serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1165g | |
| Calories 724 | |
| Calories from Fat 135 | 19% |
| Total Fat 15.4g | 19% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 845mg | 35% |
| Potassium 3597mg | 103% |
| Total Carbs 136.9g | 37% |
| Dietary Fiber 29.9g | 100% |
| Sugars 102.89g | 69% |
| Protein 17.41g | 28% |
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