Maple-Glazed Beets

Roasted beets tossed in butter, maple & a pinch of salt, glazed glossy — a side that leans almost dessert

Serves 4 · 15 min

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1½ lb beets (about 4 medium)
2 Tbsp butter
3 Tbsp maple syrup
1 Tbsp cider or balsamic vinegar
salt · pepper · fresh thyme (optional)

Roast the beets. Scrub, wrap in foil with a splash of water, roast at 400°F 45–60 min until a knife slides in. Cool a few minutes, then rub the skins off with a paper towel and cut into wedges.
Make the glaze. Melt the butter in a skillet over medium, add the maple and vinegar, and let it bubble to a light syrup, ~1 min.
Glaze. Add the beet wedges, salt, pepper, and thyme; toss over the heat 3–5 min until glossy and coated. Serve warm.

Steps — tap one to keep your place

1. Roast the beets. Scrub, wrap in foil with a splash of water, roast at 400°F 45–60 min until a knife slides in. Cool a few minutes, then rub the skins off with a paper towel and cut into wedges.

2. Make the glaze. Melt the butter in a skillet over medium, add the maple and vinegar, and let it bubble to a light syrup, ~1 min.

3. Glaze. Add the beet wedges, salt, pepper, and thyme; toss over the heat 3–5 min until glossy and coated. Serve warm.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.