As far as I am concerned roasted beets are the only beets worth eating. Sure, you could argue that this same recipe would be just as good with boiled beets and take less than half the amount of time…but you would be wrong! Boiled beets are fine, but roasted beets are DELICIOUOS. The long, slow roasting process brings out the earthy sweetness of the beets and causes the natural sugars to caramelize into all sorts of irresistible flavors. Boiled beets only wish they could be that good! Then there’s the glaze. This sweet yet tangy, super simple balsamic glaze adds an extra layer of yumminess to the already mouthwatering beets. I swear, this recipe might just win over even the most skeptical beet eater.
This recipe was adapted from one of my favorite food blogs, Simply Recipes. —GrowCookEat
In This Recipe
Preheat oven to 400º.
Prepare the beets by cutting off the green tops, trimming the root on the bottom and scrubbing clean.
Place the beets on a foil lined baking sheet. Brush with olive oil and sprinkle with coarse salt. Cover the beets with another sheet of foil folding the edges together to create a seal.
Roast for 1 to 2 hours or until a fork slides easily into the beet. Test them after one hour and then every 15 minutes until done. For the best flavor, even when you think they’re done let them go for 15 more minutes. This will ensure that the sugars have caramelized and the flavor is at its best. Remove the beets from the oven and let cool. (If you are making the beets ahead of time, skip the next step until right before you are ready to serve them. Be sure to peel the beets while still warm though, otherwise the skins are difficult to remove).
While the beets are cooling make the glaze. Cook the vinegar and sugar; stirring often, over high heat until it reduces to a syrup. Set aside.
When the beets are cool enough to handle peel off the skin and cut into bite size pieces.
Place the beets in a bowl and drizzle the glaze over the top. Toss with the orange zest and black pepper to taste. Serve warm or cold.