Balsamic glazed beets.
I moved like, what, almost a month ago and I still don't have measuring cups? Or knives? Really? Needless to say, there's been a lot of takeout in my life lately (including a trip to IHOP for Cinna Stack French Toast, ugh). Last night in a fit of boredom I contemplated baking cookies only to realize that would require a trip to Mr. Kiwi. Instead, I decided to get resourceful with what we had on hand. With just two sad looking beets staring up on me, I got to work feeling inspired.
Roasted Beets with Balsamic Glaze
- 2 pounds of beets, scrubbed clean
- olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons of sugar
- Preheat oven to 400 degrees.
- Cut beets into chunks, drizzle with olive oil, sprinkle with salt and place in a foil-lined roasting pan. Cover with another layer of foil and slide into the oven.
- Roast for 1 to 2 hours depending on how big/old the beets are (these were super old so it took about two full hours). Once tender and cooked, remove from the oven.
- In a shallow saute pan, add the balsamic vinegar and sugar, heating over high heat until syrupy. Remove from the heat.
- Peel the roasted beets, put them in a dish and top with the balsamic glaze.
I skipped the orange zest and pepper in my version. Frankly, I'm not a fan of orange zest or black pepper so I didn't find it necessary. Maybe you do.
Serves 4-6 or so. Best day of, can be reheated the next day. Delicious, delicious dirt candy (Sara, let's make reservations).