Balsamic-Glazed Roasted Beets
These beets are oven-roasted, intensifying their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.
Foto: Once Upon a Chef
Ingredients
- 6 medium beets ((2 bunches; about 3½ pounds/1.3 kg))
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- ⅓ cup inexpensive balsamic vinegar
- 1 tablespoon maple syrup
- Freshly ground black pepper, (to taste)
Steps
-
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1½ inch (4-cm) chunks.
-
Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
-
Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
-
Toss the glaze with the roasted beets. Serve hot or cold.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...