Roasted Beets with Tart Pink Grapefruit Glaze

2 Mar

Roasted Beets with Tart Pink Grapefruit Glaze
Recipe adapted from The Vegetable Dishes I Can’t Live Without by Mollie Katzen

3 lbs beets
1 cup fresh squeezed pink grapefruit juice, OR LEMON JUICE
1 Tablespoon unseasoned rice vinegar
2 Tablespoons plus 2 teaspoons real maple syrup
1 Tablespoon cornstarch

1. Preheat oven to 450 degrees.
2. Trim the greens from the beets, leaving about 1 inch of the stems. Divide the beets into 2 groups, wrapping each bundle in foil, with about 3 Tablespoons of water. 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. Let the beets cool until you can handle them. Remove and discard the stems and rub off the skins. Cut the beets into thin slices.
3. In a medium bowl, whisk together the citus juice, vinegar, and maple syrup.
4. Place the cornstarch in a small saucepan and drizzle in the grapefruit mixture, whisking until all the cornstarch dissovles.
5. Place the pan overmedium heat, and heat just until te 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.
6. Drizzle the hot glaze over the hot, warm, or room temperature roasted beets, and serve right away.

Yield: 4 -5 servings


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