Like with Swiss chard (the same family), the sweet, earthy flavor of beets pairs perfectly with balsamic vinegar.
Prep time: 5 minutes
Cook time: 40-50 minutes
1 large bunch beets, leaves and stems removed for another use.
1 TB butter
1-2 TB balsamic vinegar
Caramelized onions (optional)
Bring water in a large saucepan to a simmer and cook the beets for 40 minutes, or until tender. Place beets in a large bowl of cold or ice water for a minute, then remove the skins. Slice the warm beets into pieces about 1/4 inch thick.
Distribute to serving plates with a dab of butter, and drizzle with balsamic vinegar. Top with caramelized onions (optional).
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes