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Roasted Beets with Tart Pink Grapefruit Glaze

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1. Preheat oven to 450ºF.
2. Trim the greens from the beets, leaving an about 1 inch of the stems. Divide the beets into 2 groups, wrapping each in a bundle of foil, with about 3 tablespoons of water tossed in. Roast in the center of the oven for up to 1 hour, or until the beets are tender enough to be pierced with a fork. Remove the tray from the oven, open the foil packets, and let the beets cool on the tray until comfortable to handle. Then remove and discard the stems and rub off the skins. Cut the beets into thin slices.
3. In a medium-small bowl, whisk together to grapefruit juice, vinegar, and maple syrup.
4. Place the cornstarch in a small saucepan and drizzle in the grapefruit mixture, whisking until all the cornstarch is dissolved.
5. Place the pan over medium heat, and heat just to the boiling point, whisking frequently. Turn the heat down and cook, stirring often, for about 3 to 5 minutes, or until thickened and glossy. Remove from the heat.
6. Drizzle the hot glaze over the hot, warm, or room-temperature roasted beets, and serve right away.

Note: Excerpted from THE VEGETABLE DISHES I CAN’T LIVE WITHOUT by MOLLIE KATZEN. Copyright (c) 2007 Tante Malka Inc. All rights reserved. Published by Hyperion. Available wherever books are sold. Used with permission.