Recipes

Balsamic Roasted Beets

University of IL Extension

3 beets medium peeled & diced (about 3 c)     

1 T olive oil

½ t salt                                                                                

1 T balsamic vinegar

1 T honey or pure maple syrup

Preheat oven to 425°.  Wash hands with soap and warm water. Spray a large baking sheet with cooking oil. Set aside. Wash and peel beets. Cut into 1-in cubes. Toss beets with 1 T olive oil and ½ t salt. Spread beets evenly onto a baking dish.  Bake beets for 15-20 minutes.

While beets are baking, combine in a small bowl balsamic vinegar and honey. Remove beets from the oven. Stir. Then bake for an additional 10 minutes, or until beets feel soft to the touch.

Then remove beets from the oven and add the honey/vinegar mixture to the beets. Stir until all

the beets are evenly coated. Return beets to the oven for the final 10 minutes baking period, stirring after 5 minutes. Roast until the balsamic/honey mixture coats the beets and is no longer runny.

Remove from the oven and serve warm or store and serve with your favorite salads.