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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
- 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.
- After 30 minutes, remove from oven and add garlic and rosemary. Roast another 15 minutes until beets are soft, but still firm.
- 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.
- 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.
