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Beets and Tops with Balsamic Glaze

Recipe by Beets & their tops are a great source of iron as well as vitamins. I love them occasionally for a change of pace from other vegetables! This recipe reminds me of the pickled beets I used to can, but much less time consuming, and fresh is always best!


  • 3 or 4 large beets
  • 2/3 cup beef broth
  • 1/2 cup DAH Spiced Apple Pear Balsamic Vinegar
  • 1 teaspoon DAH Alaea Hawaiian Sea Salt
  • 1 clove garlic, grated
  • 1/2 teaspoon DAH Zesty Mediterranean Herb Blend
  • 1/4 cup brown sugar


1. Cut tops from beets about an inch up from the beet & set aside. Place beets in saucepan & fill with water about an inch past the top of the beets. Boil till beets are soft when pierced with a fork (approx. 30 - 45 minutes).

2. While they are boiling, prepare the glaze in a small saucepan mixing all ingredients, bring to a boil & simmer until reduced & syrupy stirring occasionally (approx. 15 minutes).

3. Wash beet tops & place in DAH large round mold. Cover with octagonal silpat & microwave for 3 minutes. Place on serving dish & slice beets along side. Pour glaze over all lifting the beet tops to get glaze between layers of leaves. Enjoy! Recipe from Gail Holt

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