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Maple Horseradish Glazed Beets

['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 tablespoons bottled horseradish (not drained)', '2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)', '2 1/2 tablespoons cider vinegar', '1/2 teaspoon salt', '1/4 teaspoon 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.

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