Sweet Roasted Beets in White Balsamic Glaze
Posted by Olivia on Thursday, January 13th, 2011
It seems people are always asking for beet recipes, especially in these late winter months. Nobody wants to eat boiled beets, and how many different ways can you do Grandma’s Borscht? I find one of the simplest ways to prepare beets is also the tastiest: first roast, then glaze. That’s it. A glaze is usually a reduced liquid of anything sweet or savory, containing any or all of the following: oil, butter, juice, wine, vinegar, and fruits—and a glaze tastes pretty much delicious over anything roasted, meats and vegetables alike.
Here, we’ve done roasted beets in a sweet glaze that will convert kids and non-believers of the beet. You’ll go gaga over the glaze, a reduction of our White Balsamic Vinegar and Blood Orange Olive Oil. Serve this dish warm or chilled, alongside meats, grains, and other vegetables. Toss it with cooked pasta and feta cheese for a divine experience. Or just eat them straight out the mixing bowl. I did.
- 4 medium red beets, scrubbed
- ½ cup White Balsamic Vinegar
- 2 tablespoons Blood Orange Olive Oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh mint
- Preheat oven to 400°F. Wrap each beet in foil to cover. Place in oven and roast until tender when pierced with a fork, about 1 hour. Remove from oven and carefully remove foil; allow beets to cool about 10 minutes.
- Meanwhile, prepare the glaze: Place vinegar in a small saucepan and heat over medium; bring to a boil. Reduce to a simmer and cook until reduced by half, 5 to 10 minutes. Watch carefully as vinegar will turn from syrup to burnt caramel in a matter of minutes (which you don’t want!). Add oil, salt, and pepper; simmer an additional 1 minute, stirring to mix. Remove from heat.
- When beets are cool enough to handle, peel the skins off with a vegetable peeler or fork (they should slide off easily). Quarter each beet; place in a large bowl. Add glaze and toss to coat well. Add mint, toss, and serve.