Roasted beets with balsamic glaze.
So by the time I show up in the morning we have a bowlful ofbeetsfor breakfast or lunch.
They’ve insisted that roasted beets just taste better than boiled.
Elise Bauer
I have roasted beets.
Quite frankly, I haven’t been able to tell that big of a difference from boiled.
The Trick to Great-Tasting Beets
Now I get it.
Elise Bauer
These beets are great!
The long roasting caramelizes the sugars in the beets, adding all sorts of awesome flavor.
There was so much caramelization the peels were like candy.
Elise Bauer
They were a little harder to peel, but wow, so worth it.
The orange zest and balsamic glaze?
Like orange-y beet-y balsamic-y fireworks in your mouth.
Elise Bauer
These beets are addictive.
Eat them cold or room temperature.
You could make an easy light lunch just by adding some mixed greens andpoached chickento your bowl.
Elise Bauer
As a side dish, these beets pair beautifully withroast chickenorpork chops.
Place the beets in the pan.
Rub olive oil over the beets, and sprinkle with salt.
Elise Bauer
Cover the beets with another sheet of aluminum foil.
Roast for 1 to 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 saute pan, add the balsamic vinegar and sugar.
Heat on high until the vinegar has reduced to a syrup consistency.
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 to serve.
