1 3/4 lb. medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1/2 stick (1/4 cup) unsalted butter
3 TB. Dick’s Horseradish (not drained)
2 1/2 TB. Ohio Maple Syrup
2 1/2 TB. cider vinegar
1/2 teas. salt
1/4 teas. black pepper

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.