Recipe by justcallmetoni
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.
Top Review by Cathy17
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!
- 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
Directions See How It's Made
- 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.