These incredibly beautiful honey glazed beets are perfect for your holiday meal plus they happen to be ridiculously easy! They are made right on the stove top so that the oven can stay free and clear for other things like gorgeous roasts and potato au gratin’s!
I have never glazed a beet.
I have roasted.
I have boiled.
And I have made borscht.
But I have never EVER glazed them. And it’s a darn shame. Because they are glorious when glazed.
It is one of the most beautiful dishes I have ever made because the colors are so bright and vivid and stunning. It looks like I added some food coloring to it does it not? Well rest assured I did not.
I created them for my 2016 Christmas and New Year’s Eve Dinner Menu because they just spoke holidays to me! All bright and warm and sticky in all its glory.
I particularly love this glazed beets recipe because it is absurdly simple and it is done on my stovetop. During the holidays we all have that list in our head of what is going into the oven and when and for how long. I figure there is enough hassles during the holidays (like where are the visiting aunts and uncles going to sleep:) ) without having to worry about a side dish to roast off.
Plus, all the cooking literally happens with hands off cooking. Meaning… you can throw them in your pan and go on and make all your other delish noms while they safely glaze away.
And did I mention they reheat beautifully? They sure do. Just make them a few days ahead of time and then stick them in the microwave or oven with a bit of butter before serving. I promise no one will EVER know.
Glazing is simply using any sort of ingredient with sugar in it. Honey, molasses, maple syrup, sugar, balsamic vinegar, all of those can be used to glaze. In this particular recipe, I took my cue from the Bon Appetite recipe I was inspired by and used honey. The results are gorgeously bright, shiny and delicious.
But even better than that, you can do this with ANY firm vegetable. ANY. Carrots, turnips, radishes, etc! I added a few shallots cut in quarters and some garlic to really jazz up the flavor here, but feel free to get as creative as you want with these babies.
- Combine butter, vegetables of choice with honey, salt, pepper and water. Here is why the water is important, it acts as the actual cooking method. If we had just put the honey in there,we would burn the beets well before they were anywhere near done. The water gives us that cushion and it actually ends up boiling them and infusing them with oodles of flavor. All good things.
- Cover with a lid and check on them every 5 minutes or so, if the water is evaporating too quickly and we need more water just add in about 1 tablespoon at a time.
- Once the veggies are fork tender, remove the lid and let those babies glaze up. Taste and serve.
I promise the ease of this dish will blow you away! And with how gorgeous this dish is no one will ever suspect how easy the came together!
- 1 pound beets, peeled and cut into wedges or just use small beets and half them
- 2 sprigs of thyme
- 3 shallots, quartered
- 4 cloves of garlic
- 3 tablespoons unsalted butter
- 3 teaspoons honey
- 1 cup water plus more if necessary
- Kosher salt
- Combine all the ingredients plus a nice large pinch of salt in a sauté pan or saucepan over medium-high heat.
- Cover with a tightly fitting lid, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done. You will want the vegetable fork tender, which will take about 20 minutes.
- Once the vegetables are fork tender, remove the lid and cook until liquid evaporates completely, about 5 minutes.
- Toss the vegetables occasionally, until beautifully glazed for about 5 minutes.
- Finish it up with 1 Tbsp. water to deglaze pan and coat the beats with the glaze.
- Season with salt.
2. If making ahead of time, make sure to add a tablespoon or 2 of butter when reheating. It will give it a glorious glaze and flavor.
Recipe inspired by Bon Appetite