Glazed Beets

I once vowed never to look at a beet again (my mother grew copious amounts of them). This recipe proves that you should never say 'never'.



6 medium beets (about 2 pounds)

Wrap beets in foil in a single layer. Bake in preheated 400° oven until very tender, about 1 hour.
When they are ready, unwrap and allow to cool slightly; then trim the ends and peel while they are still warm. Cut into wedges.
2 tsp olive oil
1/4 cup balsamic vinegar
2 Tbsp brown sugar

Heat oil in a large, non-stick skillet. Add the beet wedges and toss to coat. Stir in the vinegar and sugar, then bring to a boil.
1 tsp chopped fresh rosemary, or a pinch of dried
1/2 cup water
salt and pepper to taste
chopped fresh chives (optional)

Add rosemary and water. Cook until the liquid evaporates and the beets are well glazed.
Season with salt and pepper. Sprinkle with chopped chives before serving, if desired.

Serves 6 from my sister-in-law Donna in Calgary, who convinced me beets are actually edible;
also found in Bonnie Stern's More HeartSmart Cooking published by Random House and the Heart and Stroke Foundation of Canada