In a saucepan, cook the beets in boiling water for about 1 hour or until al dente. Cool them under cold running water and drain. Carefully remove the skin. Cut beets into strips. Set aside.
In a skillet, sauté the onions in the butter. Add the beets, balsamic vinegar and honey. Caramelize for about 5 minutes. Deglaze with the lemon juice. Remove from the heat. Add the lemon zest. Season with salt and pepper. Serve hot.
We are used to cooking the beets in boiling water, but they are just as delicious when baked. Just wrap them individually or all together in aluminum foil with a few drops of water and bake at 200 °C (400 °F) for about 1 hour.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.