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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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It's nice to roast the beets for a change! The balsamic vinegar and honey give a slightly sweet & sour taste. Very complimentary to the beet flavor. Ingredients:
8 large beets, peeled and quartered |
10 shallots, peeled |
1 tablespoon olive oil |
1/3 cup dry red wine |
2 teaspoons fresh chopped thyme (or 1/2 teas dried thyme) |
1 teaspoon hot pepper flakes (or less) |
salt and pepper |
2 tablespoons honey |
3 tablespoons balsamic vinegar |
1 green onion, chopped |
Directions:
1. Pre heat oven to 375F degrees.
2. Place beets& shallots in a 9x13 oven proof dish.
3. In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
4. Pour over the beets and shallots, toss until evenly coated.
5. Cover dish with foil and bake for 1 hour.
6. Remove from oven.
7. Combine honey and vinegar and drizzle over the beets, toss veggies.
8. Bake uncovered for another 15 minutes until the beets are glazed and tender.
9. Adjust seasonings if necessary.
10. Sprinkle with the chopped green onion.
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