Prep 15 mins
Cook 50 mins
I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share.
- 2 lbs beets (about 6 small to medium beets)
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons finely grated ginger
- 2 tablespoons balsamic vinegar
- Preheat oven to 375 degrees.
- Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
- Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
- Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
- Serve and enjoy.
I would have never thought to add ginger to beets. I love beets. They are my favourite summer and fall veggie. Roasting them made the method far less messy than boiling while preserving the beet flavour. I used my Todd English Green Pan on the grill with a bit of water with the grill on low. It took about 1.5 hours, but I had the time. Once ready and cooled, I peeled off the skin and sauteed them in the pan with the ginger and balsamic. Mine didn't turn to a glaxe, but the mix of flavours was to die for!
Great recipe for beet lovers who want a variation from the ordinary. I will make this again and again! Thanks so much!
I chose this delicious recipe as one of our Thanksgiving feast side dishes because it is both easy and elegant. A real crowd pleaser and something we will prepare again very soon. I would probably double the amount of balsamic next time but I made sure to use a good quality aged balsamic (ten years). I was hoping to find golden beets for a stunning presentation but none were available. Thanks for posting! See our menu here: Menu #41364 PS A major change was not peeling the beets. As long as they are on the smallish side, I think one can safely omit peeling the beets.
Yum! Good and good for you! (When I roast beets I roast them in a tightly covered dish in 1/4" of water at 425 for 40-60 minutes.)