Roasted Beets with Balsamic Glaze
1/2 pound red beets, and 1/2 pound yellow beets golf ball sized, scrubbed clean, green tops removed
10 cloves of garlic, unpeeled, but squashed
1 handful of fresh oregano leaves
1/4 cup balsamic vinegar
1 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
YIELD: Serves 4 as a side dish
COURSE: Vegetables and Sides
- Preheat oven to 400°F.
- Prepare 2 24 inch sheets of aluminum foil. Place the red beets in the center of one and the yellow beets on the other, together with the oregano and the garlic cloves. Sprinkle with salt and pepper. Anoint with a little olive oil. Wrap into two packages, scrunching the foil to seal them. Place in the preheated oven and cook for an hour and 15 minutes to an hour and three quarters. depending on the size of the beets and how old they are. Test by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
- While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
- Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.