Balsamic-glazed Beets – We Love God!

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Sami	Cooking liv, New text im	1	Servings

INGREDIENTS

3 1/2	lb	Beets, 4 pounds with greens
		attached reserving
		greens
		for another use
		scrubbed
		and trimmed leaving
		about
		1-inch of stems attached
3	T	Balsamic vinegar
2	T	Pure maple syrup or honey
1	T	Olive oil
1 1/2	t	Minced fresh thyme leaves

INSTRUCTIONS

In a large saucepan cover beets with salted water by 1 inch. Simmer
beets, covered, 35 to 45 minutes, or until tender, and drain in a
colander. Cool beets until they can be handled and slip off skins and
stems. Cut beets lengthwise into wedges. Beets may be prepared up to
this point 2 days ahead and chilled, covered. Bring beets to room
temperature before proceeding. In a large skillet stir together
vinegar, syrup or honey, and oil and add beets. Cook beet mixture  with
salt and pepper to taste over moderate heat, stirring, until  heated
through and coated well. Sprinkle about half of thyme over  beets and
toss gently.  Serve beets sprinkled with remaining thyme.  Yield: 8
serving Posted to MC-Recipe Digest V1 #324  Recipe by: COOKING LIVE
SHOW #CL8767  From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 124 Total Fat: 14g Cholesterol: 0mg Sodium: 38mg Potassium: 518.9mg Carbohydrates: 15.2g Fiber: 4.7g Sugar: 7.2g Protein: 3.3g