Heat up these Mustard Glazed Beets seasoned with oregano, fresh parsley, and a hint of brown sugar.
|2 lbs||(900 g) Beets|
|1 tbsp||(15 mL) Grainy mustard|
|2 tsp||(10 mL) Dijon mustard|
|2||Cloves garlic, minced|
|.25 cup||(60 mL) Brown sugar|
|.5 cup||(125 mL) Red wine vinegar|
|Salt and pepper|
|.5 tsp||(2 mL) Dried oregano|
|.25 cup||(60 mL) Vegetable oil|
|1 tsp||(5 mL) Chopped fresh parsley|
PLACE beets in a large saucepan, cover with salted water and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until fork tender. Drain well and allow to cool enough to handle. Wearing rubber gloves peel the skin off the beets and remove any imperfections with a paring knife. Cut into 1”-2” (2.5 cm- 5 cm) cubes.
WHISK together the remaining ingredients in a small bowl. Drizzle oven beets. Adjust seasoning to taste. Serve at room temperature or chilled. Garnish with chopped parsley.
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