Daily Recipe: Balsamic Roasted Beets
If you don’t like beets, give them another chance with this recipe. This dish transforms this root vegetable into a sweet and tangy side that’ll leave you licking your plate.
It also only calls for four ingredients, which makes it a perfect last-minute option for dinner. If you don’t know how awesome beets are, check out some of these fun facts.
Beets have one of the highest sugar contents of any vegetable. Up to 10% of the vegetable is sugar, but it releases slowly into the body, unlike the sugar found in processed treats.
Besides being sugary and delicious, they’re also known for their bright red color. Since the 16th century, beet juice has been used as a natural red dye. In the 19th century England, beet juice was used to dye hair.
Look at how versatile beets are.
We got in these beautiful beets from Urban Roots, a farm only 5 miles down the road. That’s what local food looks like.
If you’re discouraged by what to do with the beet greens, we’ve got you covered. Check out these tips from The Kitchn on what to do with those beautiful greens.
Balsamic Roasted Beets
- 4 medium red beets
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- Salt & pepper to taste
Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
Line a baking sheet with foil, and place the beets on top. Drizzle with olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil, and stir to mix the juice. Return to the oven and cook for 35 more minutes, stirring occasionally.
These are great on their own and also make a great salad topper.