1 lb medium beets, stems trimmed to 1 inch1/4 stick unsalted butter 1 1/2 tablespoons bottled horseradish (not drained) 1 1/2 tablespoons maple syrup (preferably dark amber or Grade B) 1 1/2 tablespoons cider vinegar 1/4 teaspoon salt black pepper to taste

Put oven rack in middle position and preheat oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.

Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.

adapted from epicurious.com