Richard loves beets. Pickled beets are probably his favorite. I prefer them roasted, so I came up with a recipe that has a little aged balsamic vinegar in it to give the beets a slightly pickled flavor. These beets are really good. They are perfectly roasted (not mushy and not too firm), and the balsamic sauce in the bottom of the pan is great poured over the beets and other items on your plate.
Oven-Roasted Beets Recipe
3 or 4 medium beets
Olive oil
Aged balsamic vinegar
Salt and pepper
Preheat oven to 400 degrees. On a cutting board, cut off both ends of each beet, then use the knife to peel the beets. Cut each beet in half, then cut the pieces into 3 or 4 more pieces of similar size. Lay them in a single layer in an 8x8 square baking pan sprayed with non-stick cooking spray. Drizzle a little olive oil over the beets. Next, drizzle a little aged balsamic vinegar over the beets. Salt and pepper the beets to taste. Cover the baking pan with aluminium foil and put it in the oven for 30 minutes if the beets are fresh from the garden, or up to 1 hour if the beets are from the grocery store. Poke a beet with a fork when the time is up, and if the fork goes through the beet easily, they're done. Serves 2-4 people as a vegetable side dish.
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