How To Make Balsamic-Glazed Roasted Beets
A tart balsamic reduction balances out the earthy sweetness of these roasted beets, a delicious side dish that is so easy to make.
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1½-inch chunks.
Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
Toss the glaze with the roasted beets. Serve hot or cold.
- Calories: 145.44kcal
- Fat: 6.98g
- Saturated Fat: 0.97g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 19.03g
- Fiber: 3.56g
- Sugar: 14.52g
- Protein: 2.14g
- Sodium: 363.87mg
- Calcium: 32.84mg
- Potassium: 440.54mg
- Iron: 1.23mg
- Vitamin A: 2.59µg
- Vitamin C: 6.03mg
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