We are currently inundated with beets, Kenny and his brother Bobby got a little carried away this year planting them. I guess they really like water too, therefore, we have bushels of them ready to harvest. I need to find some interesting ways to use them; as many of you may know or have noticed…one of my newest and greatest finds is balsamic vinegar. So this is my latest experiment.
2 pounds red beets, medium sized, scrubbed clean, green tops removed
Olive oil
Salt
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 45 minutes – 1 hour, depending on the size of the beets. 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 sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. 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.
Tags: balsamic vinegar, beets, orange zest
