Roasted Baby Beets With Balsamic, Orange And Mint
This vibrant beet salad is a celebration of colors and flavors. Tender roasted baby red and golden beets are tossed in a sweet and tangy balsamic vinegar dressing, creating a beautifully balanced dish. Fresh mint and zesty orange zest add a refreshing touch to this delightful salad. Elegant and delicious, this salad is sure to impress at any gathering.
— Constant Cookbook
Ingredients
- 1 1/2 lb. trimmed baby red beets
- 1 1/2 lb. trimmed baby golden beets
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup balsamic vinegar
- 3 Tbs. firmly packed dark brown sugar
- 2 Tbs. finely slivered fresh mint
- 1 orange
Instructions
- Preheat an oven to 400ºF.
- Thoroughly wash the beets and pat dry with paper towels. Place in a roasting pan, add the olive oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. Slip off the skins and quarter the beets lengthwise.
- Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes. Remove from the heat and let cool.
- Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine. Transfer to a serving platter. Using a citrus zester, zest strips of orange directly over the beets so they will absorb the flavorful oil from the zest. Garnish with the remaining mint. Serve immediately.
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