Roasted Beets with Balsamic Glaze Recipe (submitted by Mauray Toutloff)
by Olive the Best | Sep 20, 2020 |
Beets never tasted so good!
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
2 lbs red & golden beets, medium sized, scrubbed clean, green tops removed (*note from OTB: keep beet greens for stir fry, soups and other delicious meals)
sea salt (available at Olive the Best)
2 tsp sugar
1 tsp grated orange zest
freshly ground pepper
1Preheat oven to 400 degrees F and line pan with aluminum foil.
Prepare / Cook the Beets
2Place the beets in the pan. Rub olive oil over the beets and sprinkle with salt. Cover the beets with another sheet of aluminum foil.
3Roast for 1 1/2 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
4While 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.
5After 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.
6Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
7Garnish with a little orange zest, lots of parsley and fleur de sel to serve.
Ingredients
2 lbs red & golden beets, medium sized, scrubbed clean, green tops removed (*note from OTB: keep beet greens for stir fry, soups and other delicious meals)
sea salt (available at Olive the Best)
2 tsp sugar
1 tsp grated orange zest
freshly ground pepper
Directions
1Preheat oven to 400 degrees F and line pan with aluminum foil.
Prepare / Cook the Beets
2Place the beets in the pan. Rub olive oil over the beets and sprinkle with salt. Cover the beets with another sheet of aluminum foil.
3Roast for 1 1/2 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
4While 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.
5After 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.
6Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
7Garnish with a little orange zest, lots of parsley and fleur de sel to serve.
Roasted Beets with Balsamic Glaze Recipe (submitted by Mauray Toutloff)
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