I’ve never been one to like beets. I don’t know why, but they never have made it onto my plate. My mom and dad love them. I have no reason to have never eaten them, but here I am, age 32, a beet virgin!! I wasn’t sure I was going to like them, but I had some in my CSA box 2 weeks in a row and I figured it was a sign from the beet gods (or goddess?).
My mom suggested that I just boil, peel, and slice them and then add butter, salt, and pepper. I also found this recipe for beets in a nice balsamic ‘bath’, which sounded good. I roasted all the beets I had following the method below and then did half my mom’s way and half with the balsamic. I send apologies to my mom, but I liked these balsamic ones better!! I am not 100% sure I’m a beet fan, but they were pretty tasty!
Yield: 8 servings (serving size: 1/2 cup)
Source: Adapted from a Cooking Light recipe
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets on the counter until they are cool enough for you to handle. Use your hands and slip the skins off. Cut each beet into 8 wedges or 2″ cubes.
While the beets are cooling, combine juice, vinegar, and sugar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Combine beets, vinegar mixture, salt, and pepper; toss well.