How To Make Roasted Beets with Balsamic Glaze
Put together a vegan side dish with these roasted beets. It’s baked for hours until fork-tender , then tossed in balsamic glaze and orange zest.
Serves:
Ingredients
- 2lbsred beets,medium sized, scrubbed clean, green tops removed
- 2tspextra virgin olive oil
- salt
- ½cupbalsamic vinegar
- 2tspsugar
- 1tspgrated orange zest
- freshly ground black pepper
Instructions
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Preheat oven to 400 degrees F and line pan with aluminum foil.
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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.
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Roast for 1 to 2 hours, depending on the size of the beets and how old they are.
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After 1 hour, test every 15 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.
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While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar.
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Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
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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.
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Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
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Garnish with a little orange zest to serve.
Nutrition
- Calories: 78.03kcal
- Fat: 1.33g
- Saturated Fat: 0.19g
- Monounsaturated Fat: 0.86g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 14.92g
- Fiber: 3.30g
- Sugar: 11.10g
- Protein: 1.95g
- Sodium: 307.33mg
- Calcium: 24.76mg
- Potassium: 392.25mg
- Iron: 1.07mg
- Vitamin A: 2.43µg
- Vitamin C: 5.90mg
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