Balsamic-Glazed Roasted Beets
These beets are oven-roasted, intensifying their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.
- 6 medium beets (2 bunches, or about 3-1/2 pounds)
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1/3 cup inexpensive balsamic vinegar
- 1 tablespoon maple syrup
- Freshly ground black pepper, to taste
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
- Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
- Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
- Toss the glaze with the roasted beets. Serve hot or cold.
- Per serving (6 servings)
- Calories: 97
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 243 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.