Honey Lemon Beets

Spring is almost here and if you're like me, you can't wait until farmer's markets open, roadside stands appear and grocery stores start selling local produce. Through the winter, we rely a lot on root vegetables that are hardy and can hang around to nourish us until the warm temperatures arrive. One superstar that doesn't get enough recognition is the beet or beet root as it's sometimes called. 

Among one of the sweetest of all vegetables, the beautiful dark purpley red bulb can be stored in a cool dark place for up to a couple of weeks. The leafy green stems can also be eaten and baby beet leaves are common in mesclun mixes. Beets are very healthy and provide you with lots of vitamin C and potassium and a decent amount of iron. Beets are also rich in complex B vitamins including folate.  

We've all had pickled beets, which I absolutely love, but these little nuggets are so versatile, they need to come out of the pickle jar! Salads, soups, raw, cooked, these babies can do it all. I made a delicious side dish using a recipe I found in Canadian Living magazine. These were a big hit and will be in regular rotation at our table. 

Honey Lemon Beets

2 pounds of small beets

1 tbsp. margarine

1 onion, sliced

2 tbsp. liquid honey (can substitute agave syrup to keep it vegan)

2 tbsp. lemon juice

 ½ tsp. ground nutmeg

¼  tsp. salt

¼  tsp. pepper

In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.

Meanwhile, in large nonstick skillet, melt margarine over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.

Add beets; cook, stirring to coat, for 5 minutes or until glazed.