Apricot Glazed Beets
|Beets/1 pound loose beets||1 1⁄4 Bunch (125 gm) (1 Large)|
|Apricot nectar||1 Cup (16 tbs)|
|Cider vinegar/Red wine vinegar||2 Tablespoon|
|Dried apricot halves||8 , cut into strips|
Cut tops off beets, leaving at least 1 inch of stems (do not trim root ends).
Scrub beets under running water with soft vegetable brush, being careful not to break skins.
Place beets in medium saucepan; cover with water.
Bring to a boil over high heat; reduce heat to medium.
Simmer beets about 20 minutes or until just barely firm when pierced with fork and skins rub off easily. (Larger beets will take longer to cook.)
Transfer to plate; cool.
Combine apricot nectar and cornstarch in same saucepan; stir in vinegar.
Add apricot strips and salt.
Cook over medium heat until mixture thickens.
Cut roots and stems from beets on plate.
Peel, halve and cut beets into 1/2-inch-thick slices.
Add beet slices to apricot mixture; toss gently to coat.
Transfer to warm serving dish.
Garnish as desired.