Isn’t it funny how much our tastes change as we move from childhood to adulthood? It is a gradual change that happens over the course of many years, but looking back at the age of 27, I realize that almost all those previously “yucky” vegetables that I refused to touch with a ten foot pole as a child, I now simply can’t get enough of. Beets are one such vegetable that I now find to be addicting, especially when they are prepared with this Maple-Balsamic dressing.
Now, I will admit that you could cover almost anything in maple syrup and I would eat it with gusto, but what makes these beets delicious isn’t simply the maple. It is the combination of the sweetness of the maple, the tang of the balsamic vinegar and earthiness of the beets.
- Cut the stalks of the beets down to the top of the beets, but do not cut into the beet.
- Place the beets in a pot and cover with water, bring to a boil and then reduce and cover to simmer until fork tender, about one hour.
- Drain the pot and let cool slightly.
- Using kitchen cloves or a fork to hold the warm beets, remove the skin using a paring knife (if they have been sufficiently cooked, the skin should slide off easily), slice the roots and stems off, and then cut the beets up into chunks.
- In a small bowl, combine the maple syrup, vinegar and pepper, mix to combine.
- Pour the dressing over the beets, and toss gently.