Glazed Balsamic Beets

  • 3 1/2 pounds beets (4 pounds with green attached, reserving greens for another use), scrubbed and trimmed, leaving about 1 inch of stems attached
  • 3 tablespoons Bistro Blends Fig Balsamic Vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons minced fresh thyme leaves
  • In a large saucepan cover beets with salted water by 1 inch.
  • Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander.
  • Cool beets until they can be handled and slip off skins and stems.
  • Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered.
  • Bring beets to room temperature before proceeding.
  • In a large skillet stir together vinegar and oil and add beets.
  • Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well.
  • Sprinkle about half of thyme over beets and toss gently.
  • Serve beets sprinkled with remaining thyme.