Yield: 6 servings.
10 to 12 whole beets, trimmed and washed
1¼ cup butter
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ cup light brown sugar, firmly packed
3 tablespoons fresh lemon juice
Preheat oven to 400°. Wrap the beets in foil and place on a baking sheet. Bake for 1 hour, or until the beets are very tender. Remove from oven and let cool. Once cool, remove the skins, which should easily rub off. Slice the beets and set aside.
In a saucepan, melt butter and stir in remaining ingredients. Add the sliced beets and bring to a boil. Reduce heat and simmer for 5 minutes.
Spiced beets may be served hot or at room temperature.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
