Glazed Beets

I have only been enjoying beets for the last couple of years, never had them growing up, so I am still enjoying creating new ways to use them! This is a great side dish to chicken or turkey, or as I do with let overs, reheat and top with some feta, quick lunch!

2 lbs Beets, from the Farm B/B, Gaia's Breath or Old Path
1/4 c golden raisins
1/4 c Goji berries
2 tbsp Wild Mountain Creamed Cinnamon Honey
2 tbsp grated fresh ginger
2 tsp white wine vinegar
4 tbsp Kiemhild Butter
s/p to taste

Preheat oven to 375 degrees F. Trim and lightly clean beets. Place in a roasting pan, drizzle with oil and s/p. Cover pan tightly with foil. Roast for 45-60 minutes, or until you can insert a knife with out resistance. Leave one corner of foil open to allow steam to release, and cool slightly. (warm enough that you can handle them). Peel skin and trim ends. Slice into about 1/4" . (This can be done ahead of time, and the beets stored in the refrigerator until needed)

Place raisins and goji berries in a heat proof bowl, cover with hot water. Let stand for about 5 minutes. Drain, but reserve liquid. Set aside.

In a large skillet melt 2 tbsp of butter over medium heat. Add in ginger and let cook for 1 minute. Add in honey, stirring to melt in with butter, about 1 minute. Add in sliced beets, vinegar, raisins and goji berries, toss to combine. Continue to cook until beets are heated through, adding reserve liquid, a tbsp at a time, to keep glaze.

Just before serving, add last 2 tbsp of butter, to thicken glaze. Serve warm.