Honey Lemon Beets
8 small beets, (about 2 lb/1 kg)
1 tbsp (15 mL) butter
1 onion, sliced
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.
Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.