This past weekend I tricked my dad into eating beets as my friend did to me the weekend before. He wasn’t as easily swayed as I was. I think he was slightly intrigued but probably would never ask me to make this (or any beet recipe) again. I kind of like roasted beets a lot. They’re sweet. And if you roast them long enough they become crispy on the outside. Add some salt and you have the perfect sweet and salty combo.
ingredients.
- 2 lb. red beets, skin removed and cut into bite-sized pieces
- Olive oil
- Salt
- 1/2 c. balsamic vinegar
- 2 tsp. sugar
- 1 tsp. grated orange zest
- Freshly ground black pepper
directions.
- Preheat oven to 425°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. (Alternatively you can toss beets with olive oil and salt in a Ziploc bag and then pour the beets out onto your pan.) Roast until you’ve reached desired doneness. I like mine to be somewhat blackened, almost burnt. So I roasted mine over 40 minutes (if I remember correctly).
- Prepare the balsamic glaze while the beats are roasting. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Be careful not to cook too much or you’ll end up with a sticky candy or hard caramel texture (sadly, that’s what happened to me). Remove from heat.
- Once you’ve remove the beets from the oven, place them in a serving bowl. Pour balsamic glaze over the beets. Garnish with grated orange zest. Add salt and pepper to taste.
Recipe rating: 1/2
Food Snob 