Prep 20 mins
Cook 1 hr
I made this for dinner tonight & well...I should have made a LOT more.
- 16 fresh beets
- 6 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- Preheat oven to 350°F
- Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
- Remove stems & roots, peel & slice beets. Place in bowl.
- Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.
Very good though I had to change it up a touch.I had four beets that I chopped into 1'in bites and I roasted them straight on the cookie sheet with olive oil and salt.Four was all I had.I also increased the temp to 425 as its that intense heat that roasts them.I kept all the sauce amounts the same but added a TBSP minced fresh ginger-I read this off of another recipe.I simmered that sauce as directed but per another reviewers note I poured it over the beets and roasted for another 10 min.OMG!!these were amazing!I cant wait to try this same idea with a winter squash.
When I made these tonight I realized I have never rated this recipe! I made it several times last fall with fresh beets from the farmers market. Tonight I made the sauce and threw in a can of sliced beets, simmered for about 5 minutes and they were a quick and easy side dish. I usually cut the butter in half. Will make these both ways often - this is a delicious way to eat beets! Thanks for posting.
I used three golden beets & one carrot. I sliced them and roasted them in the oven. at 450. I added the glaze at the very end and put them back in the oven for 5 more minutes (20 minutes total.) The glaze is so good and mellows out the earthly beet taste. Tender, but crunchy.