Cider Vinaigrette Glazed Beets - cooking recipe

Ingredients

6 medium beets
1 Tbsp. olive oil
1 Tbsp. cider vinegar
1/2 tsp. prepared horseradish
1/2 tsp. Dijon mustard
1/4 tsp. brown sugar
Salt and pepper, to taste

Preparation

Cut tops off beets, leaving at least 1-inch of stems.
Scrub beets under running water with soft vegetable brush, being careful not to break skins.
Place beets in saucepan; cover with water. Bring to a boil over high heat; reduce heat.
Simmer 30 minutes or until just barely firm when pierced with a fork.
Transfer to plate and allow to cool slightly.
Meanwhile, in a medium mixing bowl, whisk together oil, vinegar, horseradish, mustard, sugar, salt and pepper.
When beets are cool enough to handle, peel off skins and trim root end.
Cut beets in half, then into wedges.
Add warm beets to vinaigrette in mixing bowl.
Toss to coat.
Serve warm or at room temperature.