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Every Saturday my dad heads to the local farmers market and, if the season is right, comes home with a big bunch of beets, which he then scrubs clean, boils, quarters, and marinates in oil and vinegar.
So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works.
That said, over the years I can't count the number of people who have tried to get me to roast beets instead of boiling them. They've insisted that roasted beets just taste better than boiled.
I have roasted beets. Quite frankly, I haven't been able to tell that big of a difference from boiled.
Until now.
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The Trick to Great-Tasting Beets
Now I get it. These beets are great! The long roasting caramelizes the sugars in the beets, adding all sorts of awesome flavor.
The trick?
- First, make sure the beets are wrapped in foil so they don't dry out.
- Second, cook them 20 to 30 minutes longer than you think you should.
I forgot to set the timer and by the time I took these beets out of the oven, they had roasted a full hour and 45 minutes. There was so much caramelization the peels were like candy. They were a little harder to peel, but wow, so worth it.
The orange zest and balsamic glaze? Double wow. Like orange-y beet-y balsamic-y fireworks in your mouth. These beets are addictive. Pace yourself.
Storing Roasted Beets
Store these roasted beets with their glaze in the refrigerator for up to 5 days. Eat them cold or room temperature.
What Else To Serve With Roasted Beets
Want to make it a meal or serve these beets as a side dish? You could make an easy light lunch just by adding some mixed greens and poached chicken to your bowl.
As a side dish, these beets pair beautifully with roast chicken or pork chops. Enjoy!
More Ways to Enjoy Beets
Roasted Beets with Balsamic Glaze
Ingredients
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2 pounds red beets, medium-sized, scrubbed clean, green tops removed (See Beet Greens Recipe for what to do with beet greens)
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2 teaspoons extra virgin olive oil
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Salt
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1/2 cup balsamic vinegar
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2 teaspoons sugar
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1 teaspoon grated orange zest
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Freshly ground black pepper
Method
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Preheat oven to 400°F and line pan with aluminum foil
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Prepare the beets:
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.
Elise Bauer Elise Bauer -
Roast the beets:
Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen 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.
Elise Bauer -
Prepare balsamic glaze:
While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
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Peel and cut cooked beets:
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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Pour glaze over beets:
Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Links:
Hate 'em or Love 'em Beets? from White on Rice Couple
Nutrition Facts (per serving) | |
---|---|
78 | Calories |
1g | Fat |
15g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 78 |
% Daily Value* | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 164mg | 7% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 12g | |
Protein 2g | |
Vitamin C 4mg | 22% |
Calcium 23mg | 2% |
Iron 1mg | 6% |
Potassium 365mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |