Food Service Version
yield
Ingredients
1/2 cup balsamic vinegar
1/4 cup plus 1 Tbsp. maple syrup or honey
1/4 cup plus 1 Tbsp. olive or canola oil
1 Tbsp. dried thyme, or 2 Tbsp. minced fresh thyme (optional)
Directions
2. Cut beets lengthwise into wedges. Beets may be prepared up to this point two days in advance. Cover and chill. If prepped and refrigerated, bring beets to room temperature before proceeding.
3. In a large skillet, stir together vinegar, syrup or honey, and oil. Add beets. Cook beet mixture over moderate heat, stirring until heated through and well coated.
4. Add salt and pepper to taste, sprinkle with thyme, and toss gently.
Home Version
Yield
Ingredients
1/4 cup balsamic vinegar
2 Tbsp. maple syrup or honey
2 Tbsp. olive or canola oil
1/2 tsp. dried thyme, or 1 tsp. minced fresh thyme (optional)
Directions
2. Cut beets lengthwise into wedges. Beets may be prepared to this point up to two days in advance. Cover and chill. If prepped and refrigerated, bring beets to room temperature before proceeding.
3. In a large skillet, stir together vinegar, honey or syrup, and oil. Add beets. Cook beet mixture over moderate head stirring until heated through and well coated.
4. Add salt and pepper to taste, sprinkle with thyme, and toss gently.
Source: VT FEED, edited by GMFTS