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Roasted Beets with Balsamic Glaze
The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic glaze. So good!
Ingredients
- 2 poundsred beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
- 2 teaspoonsextra virgin olive oil
- salt
- ½ cupbalsamic vinegar
- 2 teaspoonssugar
- 1 teaspoongrated orange zest
- freshly ground black pepper
Directions
- 1
Preheat oven to 400°F: Line a sheet pan with aluminum foil.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.