Ever since I was a kid I loved beets—even pickled in a can. Now that I’m grown up and have my own kitchen, I like to make them as often as possible. Probably my favorite way to make them is simply tossed in olive oil and roasted.
I’ve seen a lot of beet recipes, lately now with balsamic vinegar, and I thought I’d try making them as well. All I did was start off with the regular roasted beets that I usually make and right as I pull them out of the oven, I toss them with a little bit of balsamic vinegar. The vinegar really brightens the whole dish, which can be enjoyed warm, cold, or at room temperature.
Balsamic Roasted Beets
3 good size beets, cut into eighths
kosher salt and pepper
1 tablespoon balsamic vinegar
1. Preheat oven to 400 degrees. Toss beets with a good glug (about 3 tablespoons) of olive oil, about a teaspoon of salt, and a pinch of pepper. Spread out on a cookie sheet. Bake for 20 minutes, toss, and bake for 20-30 minutes more. Beets should be slightly shriveled.
2. Remove from oven and toss with vinegar.