Beets with Honey, Mustard and Black Pepper

This recipe serves:  6

1 1/2 pounds cooked beets, peeled and quartered if small, cut into eigths if large
3 tablespoons butter
2 teaspoons dry mustard
1/4 teaspoon cinnamon
2 or 3 tablespoons orange juice
3 tablespoons honey, or brown sugar if you prefer
salt
lots of freshly ground black pepper
1. Melt the butter over low heat in a saucepan or saute pan. Add mustard, cinnamon and orange juice and stir until completely dissolved. Add honey, salt and ample black pepper to taste. At this point, you can add the beets to the pan, toss until heated through in the hot sauce and serve immediately. Or, you may place the sliced beets in a baking dish and pour the sauce over them. Cover with foil. The beets can rest this way for a few hours at room temperature, and be baked later in 350°F oven until warmed through, about 15-20 minutes.

2. For a dish of simple glazed beets, omit the mustard and simply use the butter, honey, and black pepper. You might want to use maple syrup instead of honey another time.

Serving Size: 1/2 cup

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