Most people describe beets as earthy, and depending on how they are cooked, they can be. Unless you’ve tried a candy cane beet! Mellower and sweeter, we marinated these beets in a simple balsamic and honey vinaigrette, (recipe follows), roasted them until fork tender, then used the remaining marinade as our dressing. You can also add other vegetables and serve them up as a side dish to a main meal. Sweet and yummy we think you will fall in love with these beets!
Roasted Beets with Balsamic Marinade/Dressing
Ingredients for Marinade and Dressing:
1/4 C Balsamic Vinegar
1 Tbl Raw Honey
1/2 C Olive Oil
1 bunch of beets peeled and diced bit size NOTE: Keep part of stem and root on the beet while peeling, gives you something to hold on to 🙂
1 TbL shallots, red onion OR ½ cup Spring green onions
Whisk balsamic vinegar whisked together with honey. It will thicken up. Then add olive oil and whisk until blended.
Feel free to double this dressing marinade. It’s that good!
Salt and fresh ground pepper to taste
Preheat oven to 350 and make a parchment tin foil pouch. Place enough tin foil on bottom of pan to cover beets. Line tin foil with parchment paper so beets are not cooked on tin foil.
Coat beets with ½- ¾ of the marinade and what’s left reserve for the salad greens. Toss in onions.
Cook beets until fork tender about 30-45 minutes depending on size, then open the pouch and cook open to caramelize beets for another 15-20 minutes.
If making a salad add beets to salad greens or baby arugula . We love adding additional sliced red onion to taste too!
Other yummy salad additions:
Sheep Feta, avocado, roasted nuts (walnuts or pecans or pine nuts)