Roasted Red And Yellow Beets With Balsamic Glaze
This roasted beet salad combines the earthy sweetness of red and yellow beets with a tangy balsamic glaze for a colorful and flavorful dish. Fresh out of the oven, the tender beets are a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 1 1/2 lb. red beets, with greens attached
- 1 1/2 lb. yellow beets, with greens attached
- 2 Tbs. olive oil
- 1/4 cup water
- 1/2 cup aged balsamic vinegar
- 3 Tbs. firmly packed brown sugar
- Salt and freshly ground pepper to taste
Instructions
- Preheat an oven to 400°F.
- Trim off the beet greens and reserve for another use. Wash the beets well but do not peel, and place in a shallow baking dish. In a small bowl, stir together the olive oil and water. Pour the mixture over the beets and toss to coat them completely.
- Cover the dish with aluminum foil and bake until the beets are tender when pierced with a skewer, 45 to 55 minutes. Remove from the oven, uncover and let cool for 10 minutes.
- Meanwhile, in a small saucepan, stir together the balsamic vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil until reduced by one-third, about 10 minutes. Remove from the heat.
- Peel the beets by slipping off the skins, then cut them crosswise into thin slices. Place in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper, toss to coat and serve immediately.
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