1/4 cup (60 ml) maple syrup

2 tablespoons (30 ml) melted butter

2 tablespoons (30 ml) creamy horseradish

4 large beets, peeled and thinly sliced with a mandolin

Salt and pepper

Preheat the grill, setting the burners to medium temperature.

In a bowl, combine the syrup, butter and horseradish. Add the beets and toss well. Season with salt and pepper.

Place the beets on a sheet of aluminum foil. Close into a papillote. Cook for about 45 minutes or until the beets are tender.

Serve with meat (duck, pork, beef), terrines or pates.

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