Maple Horseradish Beets Recipe

Maple Horseradish Beets Recipe
Maple Horseradish Beets Recipe photo by Taste of Home
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Maple Horseradish Beets Recipe

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Even folks who say they don’t like beets will think this simple treatment is a winner. An easy glaze gives them great taste…and a little zip! —Leslie Palmer, Swampscott, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Cook: 10 min.

Ingredients

  • 1-3/4 pounds fresh beets
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • 3 tablespoons prepared horseradish
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Peel beets and cut into wedges. Place in a 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and toss to coat. Bake at 400° for 40-50 minutes or until beets are tender.
In a small saucepan, melt butter. Stir in the syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook for 5-6 minutes or until liquid is slightly thickened, gently stirring occasionally. Yield: 6 servings.
Originally published as Maple Horseradish Beets in Taste of Home December/January 2011, p103

Nutritional Facts

3/4 cup: 152 calories, 6g fat (3g saturated fat), 10mg cholesterol, 252mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 1-3/4 pounds fresh beets
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • 3 tablespoons prepared horseradish
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Peel beets and cut into wedges. Place in a 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and toss to coat. Bake at 400° for 40-50 minutes or until beets are tender.
  2. In a small saucepan, melt butter. Stir in the syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook for 5-6 minutes or until liquid is slightly thickened, gently stirring occasionally. Yield: 6 servings.
Originally published as Maple Horseradish Beets in Taste of Home December/January 2011, p103

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