I have a question about the recipe "Beets Anna with Maple Butter" from ChezSuzanne.
Any make-ahead tips? Can I hold this in the refrigerator and bake just prior to the meal?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You've got a couple choices on this, depending on the space available in your refrigerator: 1) you can cook the beets and make the maple butter ahead; place the unpeeled, mostly cooked beets in a ziplock, and pour the maple butter in a small container, and store everything in the refrigerator and then assemble while the oven is heating up, or 2) make everything and assemble in a pan, cover with plastic wrap so the peeled, sliced beets don't dry out too much, and store in the refrigerator. My thinking is #1 would work a little better as the beets could start to dry out. If you go with #2, I would reserve some maple butter to pour on top before it goes in the oven. I'd love to hear how it works for you! Enjoy!