Honey Beets with Parsley Butter
Yield 6-8 Servings
Prep Time 10 Minutes
Total Time 1 Hour 45 Minutes
- 4 medium/large beets
- 2 Tbsp butter
- 1 clove garlic, minced
- 3 Tbsp Nate’s 100% Pure Honey
- ½ tsp salt
- ⅛ tsp red pepper flakes
- ⅓ cup minced parsley, divided
Preheat oven to 375°F. Wrap beets in foil and roast in a shallow pan for about 1½ hours, until softened. Cool slightly, peel and cut into small cubes (about the size of a sugar cube.)
In a skillet, melt the butter, sauté the garlic and stir in the cubed beets. Coat the beets well, stirring often, until softened and heated through. Add the honey, salt, red pepper flakes and all but about 1 tablespoon parsley. Toss well.
Spoon into a serving dish and garnish with the remaining parsley.
Tip: This dish is delicious with lamb chops. Sauté the beet greens and place the cubed beets on top for extra flavor and fiber.