Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 4 servings

　　1 3/4 lb medium beets (3 3/4 lb with greens), stems trimmed to 1 inch

　　1/2 stick (1/4 cup) unsalted butter

　　3 tablespoons bottled horseradish (not drained)

　　2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)

　　2 1/2 tablespoons cider vinegar

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.

　　

Step 3

Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.