Mollie Katzen's Roasted Beets with
Tart Pink Grapefruit Glaze
This recipe is an excerpt from the book, The Vegetable Dishes I Can't Live Without, by Mollie Katzen.
Major color—especially if you use an assortment of beets! This is a delicious way to spark them with a big hit of zingy flavor.
3 pounds beets
1 cup fresh-squeezed pink grapefruit juice.
1 tablespoon unseasoned rice vinegar
2 tablespoons plus 2 teaspoons real maple syrup
1 tablespoon cornstarch
- Preheat oven to 450ºF (230ºC).
- Trim the greens from the beets, leaving an about 1 inch of the stems. Divide the beets into 2 groups, wrapping each in a bundle of foil, with about 3 tablespoons of water tossed in. Roast in the center of the oven for up to 1 hour, or until the beets are tender enough to be pierced with a fork. Remove the tray from the oven, open the foil packets, and let the beets cool on the tray until comfortable to handle. Then remove and discard the stems and rub off the skins. Cut the beets into thin slices.
- In a medium-small bowl, whisk together to grapefruit juice, vinegar, and maple syrup.
- Place the cornstarch in a small saucepan and drizzle in the grapefruit mixture, whisking until all the cornstarch is dissolved.
- Place the pan over medium heat, and heat just to the boiling point, whisking frequently. Turn the heat down and cook, stirring often, for about 3 to 5 minutes, or until thickened and glossy. Remove from the heat.
- Drizzle the hot glaze over the hot, warm, or room-temperature roasted beets, and serve right away.
Makes 4 to 5 servings.
- Make the glaze when the beets come out of the oven. It only takes about 10 minutes.
- A high-grade maple syrup (one with very subtle flavor) works best for this.
Excerpt from The Vegetable Dishes I can't Live Without, by Mollie Katzen. Copyright (c) 2007 Tante Malka Inc. All rights reserved. Published by Hyperion.