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 tablespoons light 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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