Honey Roasted Beets

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Honey Roasted Beets

 

3 1/2 pounds assorted medium size fresh beets, greens trimmed

vegetable oil cooking spray

1/3 cup honey

1/4 cup sherry vinegar

2 tablespoons  butter, softened

2 tablespoons water

1 teaspoon finely grated orange rind

1 teaspoon minced fresh thyme leaves

1/4 teaspoon salt

1/8 teaspoon ground black pepper

 

Precook the beets: Pierce beets with fork tines. Arrange beets and 3 cups water

in a microwave safe dish. Seal airtight with double layer of plastic wrap.

Microwave on high until crisp tender, 8 to 10 minutes. Drain beets and let cool

to the touch. Peel off and discard skins. Randomly cut the beets into quarters

and crosswise slices and place in a large bowl. Prepare for roasting: Heat oven

to 425 degrees. Coat a large nonstick baking pan with cooking spray. In a small

bowl, combine honey, vinegar, butter, water, orange rind, thyme, salt, and black

pepper; pour over the beets and toss. Roast beets: Transfer the coated beets to

the prepared baking pan; roast, turning occasionally, until juices thicken to a

glaze and beets are cooked through, 15 to 20 minutes. To serve, transfer beets

to a bowl and serve warm or at room temperature.