Beets With Balsamic-Orange Dressing |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
I recently made a duck recipe with a divine glaze, and was inspired to create this recipe. Beets are an under-appreciated vegetable. Roasting enhances their natural sweetness. This would be a nice accompaniment to roast chicken or pork. Ingredients:
2 lbs beets, try to pick similarly sized ones |
2 tablespoons honey |
1/4 cup port wine |
1/3 cup orange juice |
1/3 cup balsamic vinegar |
1/2 teaspoon thyme |
1 tablespoon dijon mustard |
Directions:
1. Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
2. While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
3. Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
4. Serve warm or at room temperature.
5. Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.
|
|