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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
- 6-8 medium beets - not type specific (cylinder are a fave)
- 1 medium red or sweet onion
- 6 whole garlic cloves, peeled
- 1 cup good quality balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 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).
- Peel & chop onion into bite sized julienned style pieces & place in roasting pan.
- Peel garlic cloves & place in roasting pan.
- 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.
- Sprinkle salt & pepper over entire dish.
- 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.
- Roast for approximately another 5-10 minutes or until beets are not yet completely done. Pour leftover balsamic over beets, onions & garlic.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Beets