Roasted red and golden beets, with reduced balsamic vinegar
Beets are easy to find, especially between spring and fall. They make for a very simple, delicious, healthy dish that epitomizes fall color to me.
If you can find golden beets, they make for a delightful color contrast with the red beets. They also taste really great.
- 3 medium red beets, rinsed, not peeled
- 3 medium golden beets, rinsed, not peeled
- 1/2 cup balsamic vinegar for reduced balsamic glaze
- Fresh herbs to garnish (chives, parsley or tarragon)
- Salt and freshly ground pepper to taste
- Optional - fresh goat cheese (chèvre)
Preheat the oven to 400 degrees F.
Wrap each beet in aluminum foil and place in pan in the oven.
Roast until tender and easily pierced with a fork, about 45 minutes to 1 hour.
Remove from the oven and let cool.
When beets are cool enough to handle, peel and slice them. (Red beets can be peeled and sliced in advance. Golden beets change color when exposed to air, so slice just before serving.)
To make reduced balsamic glaze: In a small pan over high heat, bring vinegar to a boil, then reduce heat to medium, and evaporate balsamic until quantity halves and turns to a light syrup.
Drizzle reduced balsamic over the beets.
Season with salt and freshly ground black pepper.
Garnish with fresh herbs, and add goat cheese if desired.
Serves 8-10 as a side dish.