Balsamic Glazed beets with pecans
4 cups peeled beet wedges
3 tbs white balsamic or rice vinegar
1 tbs water
1 tbs butter
1/4 tsp salt
1/4 tsp pepper
3 tbs chopped pecans
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender. 15 to 20 min.
Combine vinegar, water, butter, salt, pepper in a large skillet. Cook over medium heat until butter is melted, and mixture starts to bubble. Add the beets, cook stirring often untill most of the liquid has evaporated and beets are glazed. 2 to 5 min. Top with pecans. Note: If your beets come with tops, chop and add to the mixture in step 2. They add lots of extra nutrition.
From Eating Well magazine September/October 2015