A delightful twist on classic beets, combining honey and mustard for a sweet and tangy glaze.
Wash the beets thoroughly under running water to remove any dirt.
Use a vegetable brush to scrub the beets for a cleaner surface.
Cut off the tops and roots of the beets.
Save the beet greens for another recipe; they are nutritious and delicious.
Place the beets in a pot and cover them with water.
Add a pinch of salt to the water to enhance the flavor of the beets.
Bring the water to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30 minutes.
Cooking time may vary depending on the size of the beets; check periodically.
Drain the beets and let them cool slightly.
Cooling makes it easier to handle and peel the beets.
Peel the beets by rubbing off the skins with your hands or a paper towel.
Wear gloves to avoid staining your hands with beet juice.
Slice the beets into 1/4-inch thick rounds.
Try to make the slices even for consistent presentation.
In a mixing bowl, combine the Dijon mustard, honey, lemon juice, apple cider vinegar, and salt.
Taste the glaze and adjust the seasoning to your preference.
Pour the glaze over the sliced beets and toss gently to coat.
Ensure all beet slices are evenly coated with the glaze.
Serve the glazed beets warm or let them marinate in the refrigerator for a couple of hours before serving.
Marinating enhances the flavor, making the dish even more delicious.
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