This foil technique for roasting beets can’t get much easier.  No messy peeling before roasting.   The skin just slips off like magic after roasting.  Bourbon adds a layer of warm smokiness to this glaze and the sweetness of the beets is enhanced by the brown sugar.

Makes 6 servings:

Ingredients:

• 6 medium beets, red and/or golden, tops removed, well-scrubbed
• 1/2 c. bourbon
• 3 Tbsp. unsalted butter
• 1/2 c. packed dark brown sugar
• 1/2 tsp. salt
• Freshly ground black pepper
• Chopped fresh parsley leaves, (optional)

Directions:

1. Preheat the oven to 375°F.
2. Place each beet on a piece of foil and wrap in the foil.  Place foil-wrapped beets on a baking sheet and roast for 50 to 60 minutes, or until fork tender. The timing will depend on the size and freshness of the beets. 
3. Remove the beets from the oven and remove the foil.   Set aside to cool.  When the beets are cool enough to handle, peel off the skin. The skin will slide off with hands or a paring knife.
4. Slice each beet in half vertically, then slice halves horizontally into ¼-inch slices.  Or if preferred, cut beets into 1-inch bitesize pieces. Place in a serving bowl, set aside.
5. Add the bourbon into a small saucepan and cook over medium heat for about 30 seconds. Stir in the 3 tablespoons butter, brown sugar, salt and pepper. Bring to a boil and cook until the glaze begins to thicken, 2 to 3 minutes.
6. Pour glaze over the beets. Toss gently to coat.   Sprinkle with parsley, serve.

Tips:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Cook Time:  When roasting beets, the time depends on the size and freshness of the beets. 
• For a nonalcoholic glaze, substitute 1/2 cup of orange juice for the bourbon.  Proceed as directed.