A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Glazed Spiced Beets

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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This story was published on Nov 01, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.