Glazed Baby Beets

This is a quick and super tasty way to prepare beets that will be devoured. The fruit juice adds a sweet-tartness that complements the sweet-earthiness of the beets deliciously! Because baby beets have such tender skins they do not need to be peeled, just give them a good scrubbing. Adapted from an Alton Brown recipe

  • 1 bunch baby beets
  • 2/3 C apricot or orange juice
  • 1 T white balsamic vinegar
  • 2 tsp honey
  • 1 tsp fresh thyme leaves or chopped parsley (optional)

Trim beets of their greens, leaving about 1” (reserve the greens for another use cuz’ they’re tasty too). Add the beets and juice to a sauté pan, cover and cook over medium high heat for 10 minutes.

Add the vinegar & honey, cover and cook for another 10 minutes.

Remove from heat and let rest for a final 5 minutes before serving. Garnish with fresh thyme leaves or chopped fresh parsley if you wish to add a little green brightness. So simple and so good!