Roasted Beets with Balsamic Glaze


Beets provide some impressive health benefits. Not to mention, they are low in calories and a great source of nutrients, including fiber, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance.




Roasted Beets with Balsamic Glaze

Ingredients

- 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)

- 2 teaspoons extra virgin olive oil

- Salt

- 1/2 cup balsamic vinegar

- 2 teaspoons sugar

- 1 teaspoon grated orange zest

- Freshly ground black pepper

Directions

- Preheat oven to 400°F and line pan with aluminum foil.

- Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

- Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

- Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

- Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

- Pour the glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest and add salt and pepper to taste.

Garnish with a little orange zest to serve.

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A Project of the Resource Conservation District of Greater San Diego

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