Honey Lemon Beets
Honey Lemon Beets
Photography by Matthew Kimura
This recipe makes 6 servings
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.
