Teriyaki Beets

from Fresh from the Farm and Garden by the Friends of the UCSC Farm and Garden
Julia’s note: you can add one finely minced clove of garlic to this sauce if you like. Any color beet will do quite nicely in this recipe.
12 small beets (or one bunch full sized, beets quartered)
4 Tablespoons butter or canola oil
2 Tablespoons honey
1 Tablespoon minced fresh ginger
1 Tablespoon soy sauce
Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.

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