adapted from “The Vegetable Dishes I Can’t Live Without” by Mollie Katzen, copyright 2007, Hyperion.
3 pounds beets (red, golden, or chioggia)
1 cup fresh-squeezed pink grapefruit juice (or tangerine juice)
1 tablespoon brown rice vinegar or balsamic vinegar
2 tablespoons plus 2 teaspoons real maple syrup or agave nectar
1 tablespoon cornstarch
Preheat the oven to 450 degrees farenheit. Trim the greens from the beets, leaving on about 1 inch of the stems. Divide the beets into 2 groups, wrap each group in a a bundle of foil, and add about 3 tablespoons of water to each bundle. Roast in the center of the oven for up to 1 hour, or until the beets are tender enough to be pierced with a fork. Remove the tray from the oven, open the foil packets, and let the beets cool on the tray until comfortable to handle. Then remove and discard the stems and rub off the skins with your fingers. Cut the beets into thin slices.
In a small bowl, whisk together the citrus juice, vinegar, and sweetener.
Place the cornstarch in a small saucepan and drizzle in the grapefruit mixture, whisking until all the cornstarch is dissolved.
Place the pan over medium heat, and heat just to the boiling point, whisking frequently. Turn the heat down and cook, stirring often, for a bout 3 to 5 minutes or until thickened and glossy. Remove from heat.
Drizzle the hot glaze over the roasted beets and serve right away.
Yield: 4 to 5 servings.