The colors of fall are beginning to fade here in VT. It is past time that I begin to put my garden to bed but I still have veggies to harvest. It has been a big month for little jelly and finding the time to spend more than 20 minutes in the garden can be challenging.
After a jog I typically find myself cooling down in the garden by pulling weeds or harvesting. Today I spent the time harvesting the last beets of the season. The beets have been through some chilly weather and the tops are wilty and sad looking. One glance at the rest of the garden and they too show signs of impending doom. They practically scream “Harvest me now or loose me to snow!” Few large beets are linger leaving me with just the bite sized babies.
When beets are so small I try to use them whole. Aside from saving myself the extra prep work there is something so fancy about whole baby veggies on a plate. Even prettier when glazed, baby beets look like jeweled orbs. Deep red, glossy, earthy, yummy orbs.
With only 3 ingredients (including Potlicker Jelly) these glazed beets are super easy to prepare and stunning to serve.
Brighten up the beets with Hefeweizen with Orange, play up the earthiness with Porter beer jelly, or make them sexy with Burgundy Anise wine jelly.
- 1/2lb baby beets (or carrots)
- 2Tb Porter beer jelly (or other favorite beer/wine jelly)
- 1-2Tb water
- Salt to taste
- (optional) crushed garlic, thyme, & black pepper
Heat the oven to 375 degrees.
The baby sized beets are easy to clean. Just rinse well and snip the tops and roots.
Place the beets, water, salt and beer jelly in a single layer across the bottom of a small heavy pan. Cover with a lid or foil and place in the oven. Stir occasionally and allow the beets to cook for 30 minutes. Test with a fork. The beet should give but not yet be soft. Remove the cover and continue to cook for 15 more minutes until the glaze begins to thicken and coat the beets.
Spoon beets and glaze over bulgur wheat salad.