Roasted Baby Beets

Ingredients

• 2 pounds baby beets 
• 4 tablespoons butter cut into pieces
• 2 tablespoons cider vinegar 
• 6 servings toppings: hazelnuts fresh crumbled chopped coarsely chopped
• 0.3 cup honey 
• 1 tablespoon olive oil 
• 3  parsley sprigs fresh
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 3  thyme sprigs fresh
• 1 cup vegetable broth 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Remove tops and ends of beets; wash beets, and place in an 11- x 7-inch baking dish. Dot with butter. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil.
3. Bake 1 hour and 15 minutes or until tender.
4. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
5. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned.
6. Pour reserved pan juices over beets; increase heat to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp.
7. Serve with desired toppings.