Cider Vinaigrette Glazed Beets

1. 1

   Cut tops off beets, leaving at least 1-inch of stems.

2. 2

   Scrub beets under running water with soft vegetable brush, being careful not to break skins.

3. 3

   Place beets in saucepan; cover with water. Bring to a boil over high heat; reduce heat.

4. 4

   Simmer 30 minutes or until just barely firm when pierced with a fork.

5. 5

   Transfer to plate and allow to cool slightly.

6. 6

   Meanwhile, in a medium mixing bowl, whisk together oil, vinegar, horseradish, mustard, sugar, salt and pepper.

7. 7

   When beets are cool enough to handle, peel off skins and trim root end.

8. 8

   Cut beets in half, then into wedges.

9. 9

   Add warm beets to vinaigrette in mixing bowl.

10. 10

    Toss to coat.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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