Maple Horseradish Beets
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
- 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 15x10x1-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.
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.
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