Ingredients
8 medium beets (about 2 lbs)
3 tablespoons butter
4 tablespoons honey (fireweed or sage honey are good)
12 teaspoon ground ginger
salt and pepper, to taste
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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scrub beets but do not peel. place beets in a large saucepan and cover with water. bring to a boil over high heat. reduce heat to medium-low and simmer for 40 minutes, or until just tender. drain. when cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid. pre-heat oven to 350 degrees f. in small saucepan, melt butter and mix in honey and ginger. season with salt and pepper and pour over beets. cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.