Balsamic Glazed Beets [WF/GF/DF/V]
Denise Roseland
Ingredients
1 1/2 pounds red beets, scrubbed
1 1/2 pounds gold beets, scrubbed
2 tablespoons olive oil
1/2 cup balsamic vinegar
3 tablespoons organic (for vegans) brown sugar
salt & pepper, to taste
Instructions
PREHEAT OVEN TO 400°F
Toss whole beets with olive oil to cover completely and place in shallow baking dish. Cover with aluminum foil and place in preheated oven. Roast for 45-55 minutes or until beets are tender when pierced with a skewer. Remove from oven and let cool until you can hold them in your hands. Wearing gloves, slip off skins of beets and slice them into 1/4-inch thick slices.
In a non-aluminum saucepan, stir together balsamic vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third. Remove from heat and immediately pour over beets. Season with salt and pepper and serve.