It seems people are always asking for beet recipes, especially in these late winter months. Nobody wants to eat boiled beets, and how many different ways can you do Grandma’s Borscht? I find one of the simplest ways to prepare beets is also the tastiest: first roast, then glaze. That’s it. A glaze is usually a reduced liquid of anything sweet or savory, containing any or all of the following: oil, butter, juice, wine, vinegar, and fruits—and a glaze tastes pretty much delicious over anything roasted, meats and vegetables alike.
Here, we’ve done roasted beets in a sweet glaze that will convert kids and non-believers of the beet. You’ll go gaga over the glaze, a reduction of our White Balsamic Vinegar and Blood Orange Olive Oil. Serve this dish warm or chilled, alongside meats, grains, and other vegetables. Toss it with cooked pasta and feta cheese for a divine experience. Or just eat them straight out the mixing bowl. I did.
Makes 4 to 6 servings.
Find this recipe at www.theolivepress.com/blog/entry/sweet-roasted-beets-in-white-balsamic-glaze