Glazed Beets: Reloaded
ACTIVE TIME: 5 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 5 servings
Photo by Lynne Calamia
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- 1 pound small beets (approximately 2-inches diameter), scrubbed
- 2 cups ginger ale (not ginger beer)
- 1 1/2 teaspoons
kosher salt , divided - 6 sprigs
thyme - 3 tablespoons sherry vinegar
- 2 tablespoons honey
- 1/2 teaspoon
freshly ground black pepper - 1/4 teaspoon
ground cumin - 2 tablespoons unsalted butter, cold
- 1 teaspoon fresh thyme leaves, finely chopped
ACTIVE TIME: 5 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 5 servings
Procedure
- Cut each beet lengthwise into quarters. If the beets are on the large side, cut them in half, then cut each half into thirds.
- Place the beets in an 11-inch sauté pan (with a lid), along with the ginger ale, 1 teaspoon of the salt, and the thyme sprigs. Cover and cook over medium heat for 25-30 minutes, occasionally shaking the pan (gently).
- Remove the lid and add the vinegar, honey, the remaining 1/2 teaspoon of salt, black pepper, and cumin. Continue to cook, uncovered, shaking the pan frequently for 7-8 minutes or until the liquid had reduced to a syrup consistency.
- Reduce the heat to low then add the butter a tablespoon at a time, swirling the pan to emulsify each dose into the glaze. Finish by stirring in the chopped thyme, then remove from the heat.
- Serve immediately with an extra grind or two of black pepper.
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