Okay, I like beets! I know they are not everyone's favorite food, but if you're on the fence, be sure to try this recipe. It's my holiday favorite -- I can't tell you how many Thanksgivings I have said that if there was nothing else at the table, other than my roasted beets, I'd be happy.
You can roast the beets a few days in advance, when you have something else cooking in the oven. Of course you'll need to cook them longer if your oven is set to a lower temperature. I like to combine the balsamic reduction and the beets the day before serving to let the flavors meld. Yum!!
Orange Balsamic Roasted Beets
4 - 6 medium beets (about 2 1/2 pounds)
1/2 C orange juice
1/4 C balsamic vinegar
1 T sugar
1 T olive oil
1/2 t salt, or to taste
Freshly ground black pepper, to taste
Preheat oven to 450°
Wash and dry beets. Leave root and 1 inch of stem on beets. Coat with olive oil and wrap in foil. Bake at 450° for 1 to 2 hours, or until fork tender. Cool beets to room temperature. Peel. (They should peel easily.) Cut each beet in chunks or wedges.
Combine juice, vinegar, and sugar, in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (10 – 20 minutes). Combine beets, vinegar mixture, olive oil, salt, and pepper; toss well. Chill and serve.
Make Ahead: You can roast your beets a few days in advance and put together the dish at least a day or two before serving.
