I had never eaten beets until last week. I picked up a bushel at the CSA and began searching recipes. This turned our beautifully, sweet and sticky.
INGREDIENTS:
- 7 to 9 beets, peeled, quartered
- 1 1/2 cups water
- 3/4 cup brown sugar, packed
- 1/3 cup balsamic vinegar
- 2 tablespoons butter
- 1/3 cup chopped pecans
PREPARATION:
Combine beets with water, brown sugar , vinegar, butter and pecans. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.
Serves 4 to 6.
I served it along side garlic butter grilled chicken and the beet greens sauteed in olive oil with salt and pepper.
