October 25, 2015
Dinner, Side Dishes, Vegetables,
Beet, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"I had fresh beets from my local market and made this wonderful recipe, I love beets, and a bonus is they also have lots of vitamins, roasting them bring out the sweetness and flavor even more"
Preheat oven to 375 degrees Fahrenheit.
Drizzle olive oil over the beets and wrap them in aluminum foil.
Roast beets for 1 hour or until tender. Remove from the oven, and cool about 10 minutes.
Meanwhile, prepare balsamic glaze. In a sauté pan, mix balsamic vinegar and sugar. Heat over high heat until the vinegar has reduced to a syrup consistency. Add orange zest.
Peel beets and cut in half or into quarters. Add beets to the balsamic syrup, season with salt and pepper, toss to coat and serve.
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Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
I picked up a huge beet at the market and decided to make these beets. It was easy and they were very good. Into my menu planner they go!
These beets are so delicious. The messy part is cooking & peeling the beets. I did this the day before when I was using the oven for something else. The rest takes only minutes effort just before serving. This recipe will be made over & over again