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Honey Lemon Beets

By The Canadian Living Test Kitchen

Tested till perfect

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Honey Lemon Beets

Honey Lemon Beets
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 98
pro 2 g
total fat 2 g
sat. fat 1 g
carb 19 g
fibre 3 g
chol 5 mg
sodium 205 mg
% RDI: -
calcium 2
iron 7
vit A 2
vit C 10
folate 43

Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.

Ingredients

  • 8 small beets, (about 2 lb/1 kg)
  • 1 tbsp butter
  • 1 onion, sliced
  • 2 tbsp liquid honey
  • 2 tbsp lemon juice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.

Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.

Add beets; cook, stirring to coat, for 5 minutes or until glazed.

Additional information :

Tip: If you already have your oven on, you can bake instead of boil the beets. Wrap them in foil and bake for 1-1/2 hours in 425°F (220°C) oven, or for 2 hours in 350°F (180°C) oven, or until tender and skins can be slipped off.

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