Maple-Teriyaki Beets

I can eat a whole raw beet out of my hand like an apple, and although I may have pink hands for a week, it’s always worth it. That said, I find that I equally enjoy beets cooked in any number of ways. Can you tell I like beets? This recipe for broiled beets with a garlicky-sweet teriyaki sauce comes from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, 2006) and does some magic to the unadulterated beauty of straight beets. Even avowed beet naysayers might find themselves singing the praises of these.

12 small or 6 medium beets, scrubbed and trimmed
1/4 butter (or olive oil)
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari

1. Preheat over to 400F degrees.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
3. Preheat the broiler.
4. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4-inch rounds.
5. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.

Read more: All recipes, Food, Side Dishes, beets, ginger, maple, teriyaki