Roasted Beets With a Rosemary Glaze |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I love fresh roasted beets. I can eat them for breakfast, lunch and dinner. This dish can be prepared in advanced and warmed up in the oven...making last minute prep work a snap! Ingredients:
1 kg beet, washed and trimmed (7 medium) |
2 teaspoons olive oil |
1/4 cup balsamic vinegar |
2 tablespoons brown sugar |
1 teaspoon fresh rosemary, chopped or 1 pinch dried rosemary |
1/2 cup water |
salt and pepper |
Directions:
1. Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender.
2. Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point).
3. Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil.
4. Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point).
5. Note: If made up in advance, heat the beets for 1/2 hour at 350.
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