Honey Lemon Beets

By The Canadian Living Test Kitchen

Tested till perfect

79 people added this to their Recipe Box
Bookmarks
Recipe4 out of 5 based on 1 ratings.
Honey Lemon Beets

Honey Lemon Beets
Photography by Matthew Kimura

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 4 to 6

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

Ingredients

  • 8 small 8smallbeetbeets, (about 2 lb/1 kg)
  • 1 tbsp 1tbspbutter
  • 1 1oniononions, sliced
  • 2 tbsp 2tbspliquid honey
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspground nutmeg
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

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.

Related content

Contests

All contests



New videos