Beets never tasted so good!
Preheat oven to 400 degrees F and line pan with aluminum 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 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.
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.
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.
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, lots of parsley and fleur de sel to serve.
Ingredients
Directions
Preheat oven to 400 degrees F and line pan with aluminum 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 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.
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.
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.
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, lots of parsley and fleur de sel to serve.
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