BRAISED BABY BEETS

18 baby (or 9 medium beets), pared, trimmed
12 to 16 large shallots, peeled (12 to 16)
3 tablespoons olive oil
1/2 cup cold water
1/2 cup maple syrup
3 tablespoons plus 1 teaspoons balsamic or red wine vinegar, divided use

Preheat oven to 375 degrees F.

If using medium beets, cut into 8 wedges each. Toss beets and shallots with oil in large ovenproof skillet.

Bake 30 minutes.

Stir vegetables and cover skillet with aluminum foil. Continue baking, stirring once or twice, until tender but not mushy, 1 to 1 1/4 hours.

Remove beets to a serving bowl; keep warm. Stir the 1/2 cup water, maple syrup, and 3 tablespoons vinegar into the skillet. Place skillet on stovetop and bring mixture to a boil, stirring occasionally, until liquid is reduced to consistency of syrup, 15-20 minutes.

Stir in remaining 1 teaspoon vinegar and pour over beets; serve.

Servings: 6
Source: Good Food Magazine, December, 1987