BALSAMIC-GLAZED BEETS WITH PECANS
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- 4 cups, peeled golden beet wedges (1-inch thick/about 3 beets)
- 3 tbsp, il Fustino Peach White Balsamic Vinegar
- 1 tbsp, water
- 1 tbsp, butter
- pinch of salt
- pinch of pepper
- 3 tbsp, toasted chopped pecans
In a small sauce pan, bring one-inch of water to boil. Place a steamer basket above the water.
Once water is boiling add the beets, cover and steam until tender- about 15 to 20 minutes.
Combine vinegar, water, butter, salt and pepper in a skillet. Cook over medium heat until the butter is melted and the mixture starts to bubble.
Add the beets and cook, stirring often, until most of the liquid has evaporated and the beet are glazed (about 2 to 5 minutes).
Top with pecans and serve!