A delightful twist on a classic beet dish, combining sweet and tangy flavors with a hint of spice.
Peel and cut the beets into quarters.
Use gloves to avoid staining your hands while handling the beets.
Place the beets in a medium saucepan and cover with water.
Ensure the beets are fully submerged for even cooking.
Bring the water to a boil, then reduce the heat and simmer until the beets are tender, about 20-25 minutes.
Check the beets with a fork; they should be tender but not mushy.
Drain the beets and let them cool slightly. Slice them into 1/4-inch thick rounds.
Allow the beets to cool enough to handle safely.
In a mixing bowl, combine honey, balsamic vinegar, mustard seeds, and red pepper flakes.
Whisk the ingredients together to ensure a smooth glaze.
Pour the glaze over the sliced beets and toss to coat evenly.
Ensure all beet slices are well coated for maximum flavor.
Sprinkle the chopped green onions over the beets and toss lightly.
Add the green onions just before serving for a fresh crunch.
Transfer the beets to a serving dish and chill in the refrigerator for at least 3 hours before serving.
Chilling allows the flavors to meld together beautifully.
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