Glazed Beets

A sweetened reduced vinegar glaze is known as a gastrique. Gastriques are a great condiment to earthy beets. This recipe is made in two small pots. Or one if you make the beets ahead of time (which you should do)

Source: Culinary Vegetable Institute at The Chef's Garden

• 1 lb ultra mixed beets
• 1 cup red wine vinegar
• ½ cup honey, agave syrup, or sugar
• 2 tsp salt plus more to taste

Directions:

• Wash the beets in a colander.
• Submerge in a small pot of water and bring to a simmer for about 45 minutes or until the skin of the beet can be rubbed off.
• Strain the beets back into the colander. Run a little cold water over them and use a towel to carefully remove the skin.
• Use a small knife to peel away any imperfections. 
• Combine the vinegar, sugar, and salt to a large sauce pot or 12 inch sauté pan.
• Reduce the glaze on the stove at  medium high heat for about 6 minutes or until glaze lightly coats a spoon. Remove from heat. 
• When ready to serve, warm up the beets in the glaze on the stove and coat them evenly.
• Serve warm. 

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