Warm Glazed Beets in Balsamic Vinegar

The sweet and sour sauce is a luscious complement to this often overlooked root vegetable.

Ingredients

1 bunch beets, tops trimmed off
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme leaves

Directions

Place beets in a large saucepan. Cover with water and bring to a boil. Cover and simmer for 35-40 minutes or until beets are tender. Drain and cool. Set aside or refrigerate for up to one day. When ready to cook, peel and slice beets into wedges lengthwise.

In a large skillet heat remaining ingredients. Add beet wedges and cook, stirring to coat well until beets are hot. Spoon into a bowl and serve.


golden blossom honey product