Prep time: 10 minutes
Cook time: 30 minutes

2 lbs. beets (again, head to the farmer’s market)
4 tbsp. maple syrup
2 tbsp. butter
2 tbsp. bourbon
TT salt & pepper

I like to boil my beets to peel them and to soften them up slightly before I roast them. Never peel your beets before they go into the water because you will lose all of that good colour

• Place the beets in a medium pot and cover with water, bring to a simmer and cook the beets until fork tender, but not soft, 12-15 minutes
• Immediately remove the beets from the water and place in an ice bath to cool
• Once cool, gently peel the beets, this can be done by hand or with a paring knife, but the skin just about slide right off

*You can do this prior to serving the salad and then simply finish the beets when you are ready for them, it really speeds up the cooking time at dinner*

• Preheat the oven to 400F
• Line a small roasting pan with parchment paper
• Place the beets on the pan, seasoning them generously, leaving some room between each of them, place in the oven for 10 minutes
• Meanwhile, in a small sauce pan, melt the butter, add the bourbon carefully, as it may flame, then add the maple syrup
• Bring to a simmer
• Remove the beets from the oven and using a pastry brush, glaze the beets generously, return the beets to the oven another 2-3 minutes
• Repeat this process 2-3 times to nicely coat the beets evenly
• Remove the beets from the oven and serve