My Yiayia Mary loved beets. Her grandchildren did not. So she always made us beets lightly glazed with honey (can be switched out with agave nectar!) and garlic. For years I thought that this was a variation of her own instead of a village recipe as Yiayia told us. To my complete surprise one summer in Greece, I found this dish on the menu of a small beach side cafe in Kalamata!
The glaze is light and not sticky sweet. Equal parts honey or agave nectar and orange juice, crushed garlic cloves add just the right bridge between the earthy beets and sweet syrup. By allowing the roasted beets to simmer in the glaze, the flavors come Continue Reading →