These easy candied gold beets are delicious with any main meal, and they're special enough for a holiday dinner.
Yield: Serves 4
- 1 pound golden beets, cooked, peeled, and diced
- 2 tablespoons water
- 4 tablespoons butter
- 5 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
To cook the beets, scrub, cut off tops, and place the beets in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium low, cover, and cook until tender, about 45 minutes to 1 hour, depending on size. To roast, wrap the trimmed, scrubbed beets in aluminum foil. Place on a baking sheet and roast in a 375° oven until fork tender, about 1 to 1 1/2 hours, depending on the size of the beets.
Cool the beets and slip skins off when the beets can be handled. Cut in 1/2-inch pieces.
Combine the remaining ingredients in a saucepan and cook, stirring, until butter is melted and brown sugar is dissolved. Add beets and continue cooking until hot.