Recipe - Balsamic-Glazed Beets

3 One half pound Beets (4 pounds with greens
attached, reserving greens
for another use), scrubbed
and trimmed, leaving about
1inch of stems attached
3 tablespoon Balsamic vinegar
2 tablespoon Pure maple syrup or honey
1 tablespoon Olive oil
1 One half teaspoon Minced fresh thyme leaves

In a large saucepan cover beets with salted water by 1 inch. Simmer beets,
covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool
beets until they can be handled and slip off skins and stems. Cut beets
lengthwise into wedges. Beets may be prepared up to this point 2 days ahead
and chilled, covered. Bring beets to room temperature before proceeding. In
a large skillet stir together vinegar, syrup or honey, and oil and add
beets. Cook beet mixture with salt and pepper to taste over moderate heat,
stirring, until heated through and coated well. Sprinkle about half of
thyme over beets and toss gently.

Serve beets sprinkled with remaining thyme.

Yield: 8 serving
Posted to MCRecipe Digest V1 #324

Recipe by: COOKING LIVE SHOW #CL8767

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Sun, 1 Dec 1996 14:39:49 0500