Author Notes
Inspired by Jamie Oliver's balsamic potatoes (to. die. for.) balsamic beets are a staple through times when our garden is overrun with beets. —thefood
Ingredients
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6-8
medium beets - not type specific (cylinder are a fave)
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1
medium red or sweet onion
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6
whole garlic cloves, peeled
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1 cup
good quality balsamic vinegar
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1/4 cup
olive oil
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1 teaspoon
salt
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1 teaspoon
pepper
Directions
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Preheat oven to 375 degrees F. Wash & chop beets into bit sized pieces & place in large roasting pan (stoneware, pyrex, roaster etc - something with a higher edge). I leave the peel on (providing they are organic and not covered in mud).
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Peel & chop onion into bite sized julienned style pieces & place in roasting pan.
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Peel garlic cloves & place in roasting pan.
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Pour oil & 1/2 of the balsamic vinegar over beets, onions & garlic in roasting pan. Ensure that pan seems to be very well coated in balsamic (meaning each beet seems to glisten with balsamicky goodness) if not, add more balsamic.
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Sprinkle salt & pepper over entire dish.
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Place in oven & roast for approximately 10 minutes. Toss/flip beets with spatula to allow balsamic mixture to re-coat and to allow the other sides of the beets to crunch up.
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Roast for approximately another 5-10 minutes or until beets are not yet completely done. Pour leftover balsamic over beets, onions & garlic.
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Roast for approximately another 5-10 minutes or until beets are crunchy-ish around the edges and cooked through. Onions should be good through as well & garlic should be roasted, tender & squeezable between your fingers.
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Savour! These beets are even served well the next day (as seen in the attached picture for lunch the next day over brown rice with cabbage & chard mmmm.
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