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Candied Baby Beets

Candied Baby Beets
YIELDS
4 servings

Try these additional confidence boosters: Substitute the cooked beets with blanched-whole Brussels sprouts, cooked baby carrots, parsnip, turnip or rutabaga. Add a pinch of cayenne pepper or cumin seeds for added spice. Use the left-over candied beets for a refreshing salad – place the cooked beets on a bed of fresh arugula or mixed greens and top with crumbled goat cheese and a simple lemon and olive oil vinaigrette.

Courtesy of Chef Corbin Tomaszeski for Cook for the Cure 2013.

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Ingredients

2
Tbsp unsalted butter
2
Tbsp brown sugar
1
Tbsp Quebec maple syrup
1
cup cooked baby red beets, peeled and cut in half
1
cup cooked striped baby beets, peeled and cut in half
1
cup cooked yellow/golden baby beets, peeled and cut in half
sea salt and cracked black pepper to taste
¼
cup chives, sliced
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Directions

Step 1

Preheat a large non-stick skillet over medium-high heat; add the butter, brown sugar and maple syrup and simmer until a golden syrup forms. Add the cooked, peeled beets to the syrup and continue to cook until most of the sauce is evaporated and the beets start to caramelize.

Step 2

Turn the heat off and season the beets with sea salt and pepper to taste. Sprinkle the candied beets with the sliced chives and serve family style for that perfect family meal.

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