Roasted Beets In Balsamic Glaze & Caramelized Onions

I feel pretty bad for the folks who don’t like onions right now. They may never know what sweet beets taste like with slow cooked caramelized onions, coated with balsamic glaze. I can’t believe I never tried this combo sooner. I’ve always liked beets by itself, seasoned with just a little bit of salt, pepper, and olive oil. You can never go wrong with that. However, I find that adding reduced balsamic brightens up the beets a bit and brings out it’s sweetness. You’ve got to try this. It’s a labor of love but it’s so rewarding.

  • 1 1/2 pounds of small beets, stems remove
  • 1/2 cup olive oil
  • salt and pepper
  • 1 teaspoon orange zest
  • 1 large onion
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar

Beets

  1. Preheat oven at 400 degrees.
  2. Leaving the skins on the beets, coat them with olive oil, salt and pepper.
  3. Transfer beets to a roasting dish and roast for 45 minutes – 1 hour, or until a life goes easily right through them
  4. When done, allow to cool completely and peel the skin. This process should be easy since the skin has softened.
  5. Slice in quarters and transfer to a serving plate.

Glaze

  1. In a sauce pan on medium high heat, add the balsamic vinegar and sugar and allow to reduce for 5 minutes.
  2. Add in the orange zest and drizzle the sauce over the beats.
  3. Serve with caramelized onions.
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