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Most of my winter garden is beets. I have golden, candy striped and bull's blood. I decided to pick a few because they are getting pretty big - and their days are numbered since my summer garden will be going in soon. The beets are colorful, bright and gorgeous. I just wish I had more recipes for beet greens! I decided to do them simply by roasting them with rosemary and garlic, and then drizzling them with a balsamic-honey glaze. You can make this dish vegan simply by exchanging the honey for brown sugar.
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Balsamic-Honey Roasted Beets

April 11, 2010

30 min or less active, 60 min or less total, gluten-free, side, summer

Most of my winter garden is beets. I have golden, candy striped and bull's blood. I decided to pick a few because they are getting pretty big - and their days are numbered since my summer garden will be going in soon. The beets are colorful, bright and gorgeous. I just wish I had more recipes for beet greens! I decided to do them simply by roasting them with rosemary and garlic, and then drizzling them with a balsamic-honey glaze. You can make this dish vegan simply by exchanging the honey for brown sugar.

Information

Servings: 6
Time: 15 minutes active; about one hour total
Price: ~$5.05 total; ~$0.85 total
Nutrition (per serving):
Calories: 176.5
Protein: 3.8g
Fat: 0.68g
Saturated fat: 0.68g
Carbohydrates: 32.6g
Fiber: 6.5g
Sodium: 371.9mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 3 lbs beets, greens removed
  • 2 Tbsp EVOO
  • 1/4 cup water
  • 3 garlic cloves, minced
  • 1 tsp dried rosemary, chopped
  • 1/2 cup balsamic vinegar
  • 3 Tbsp honey
  • 1/2 tsp salt
  • 1 tsp black pepper

Preparation

  1. Preheat oven to 400 degrees. Clean beets well, but do not peel, and place in a shallow baking dish. Whisk together water and EVOO, and pour over beets to coat well. Cover with foil and roast for 30 minutes.
  2. After 30 minutes, remove from oven and add garlic and rosemary. Roast another 15 minutes until beets are soft, but still firm.
  3. While beets cool, stir together vinegar, honey and SnP in a small pot. Bring to a boil over medium heat and continue to boil/reduce, about 1 minute. Remove from heat.
  4. Peel the beets by slipping the skin off and cut into thin slices. Place in a serving bowl and drizzle glaze on top. Toss to coat and serve.

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