Roasted Beets with Tart Pink Grapefruit Glaze

• 3 lb. beets, greens trimmed so 1 inch of stem remains
• 1 cup fresh pink grapefruit juice
• 2 Tbs. plus 2 tsp. maple syrup
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. cornstarch
• 4 large grapefruit, peels cut off and segments cut out from between membranes

1. Preheat oven to 450F.
2. Divide beets into 2 bundles, and place each on large sheet of foil.
3. Drizzle each bundle with 3 Tbs.
4. water.
5. Place on baking sheet, and roast 1 hour, or until beets are tender enough to be pierced with fork.
6. Cool until easy to handle.
7. Remove stems, rub off skins, and slice thin.
8. Whisk together grapefruit juice, maple syrup, and vinegar in medium bowl.
9. Place cornstarch in small saucepan and slowly add grapefruit juice mixture until all cornstarch is dissolved.
10. Bring to a boil over medium heat, whisking frequently.
11. Reduce heat to medium-low and cook 3 to 5 minutes, or until thick and glossy, stirring often.
12. Toss beets with grapefruit segments in serving bowl.
13. Drizzle with hot grapefruit glaze.

beets, maple syrup, rice vinegar, cornstarch, peels

Taken from www.vegetariantimes.com/recipe/roasted-beets-with-tart-pink-grapefruit-glaze/ (may not work)