Food Service Version
yield
50 1/2 cup servings or 100 taste test servings
Ingredients
10 lbs. beets (scrubbed and trimmed, leaving 1 inch of stems attached)
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)
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
1. In a large pot (or divided between two pots), cover beets with lightly salted water by 1 inch. Cover and simmer for 35-45 minutes or until tender. Drain beets in a colander. Let cool until they can be handled, then slip off skins and stems.
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.
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
4-6 servings
Ingredients
3 lbs beets (scrubbed and trimmed, leaving 1 inch of stems attached)
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)
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
1. In a large pot, cover beets with lightly salted water by 1 inch. Cover and simmer for 35-45 minutes or until tender. Drain beets in a colander. Let cool until they can be handles, then slip off skins and stems.
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
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
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