Balsamic-Glazed Baby Beets
Serves 4
Published in: The Washington Post
16 baby (1- to 2-inch) beets
2 sprig rosemary
1/2 cup balsamic vinegar
2 tablespoon slight brown sugar
2 tablespoons unsalted butter
pinch salt
Preheat the oven to 350 degrees. Trim the greens off the top of each
beet, leaving about 2 inches of stalk; save the greens for another use
or discard. Rinse the beets and use heavy-duty aluminum foil to form a
packet around them, placing the rosemary in the packet before sealing.
Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes
or until the beets can be easily pierced with a knife. Transfer the
packet to a work surface; open it and let the beets cool until they can
be handled. Discard the rosemary. Use disposable gloves or a paper towel
to pick up each beet and rub or peel off the skin, trimming off the root
and stem ends. Set the beets aside. In a large, shallow saucepan,
combine the vinegar, sugar, butter and salt over medium-high heat. Cook
for about 6 to 8 minutes, stirring occasionally, until the mixture has
reduced by about half. (It should have a syrupy, glaze-like
consistency.) Reduce the heat to low, add the beets, and stir to coat
and warm them through, about 1 to 2 minutes. Serve with the remaining
glaze spooned over.
Recipe Notes
For more flavor, make sure to spoon some of the extra glaze over the
beets once you place them on the plate. It's a good idea to wear
disposable gloves when peeling the roasted beets.
Serve these with grilled or roasted chicken. The beets can be
prepared a day or two in advance; make the glaze just before serving.
4 servings
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