Roasted Beets with Balsamic Glaze
TOTAL TIME : 75 mins
SERVINGS : 6 to 8 servings
INGREDIENTS 2 pounds red beets , medium-sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar 1 teaspoon grated orange zest
Preheat oven to 400°F and line pan with aluminum foil Prepare the beets: 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 the beets: 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 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. RECIPE COURTESY OF SIMPLYRECIPES.COM
INGREDIENTS 2 pounds red beets , medium-sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar 1 teaspoon grated orange zest
Preheat oven to 400°F and line pan with aluminum foil Prepare the beets: 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 the beets: 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 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. RECIPE COURTESY OF SIMPLYRECIPES.COM