I’ve always wanted to like them. Their brilliant fuchsia color made me pick them up again and again. Surely if I try it enough times, in various different recipes, surely, I’d grow to like beets. I even tried making a beet and cherry cake last year…eh, wasn’t so great. The color was muted and the beet flavor was not. I just couldn’t get past that “dirt” taste…until this year.
2012 will go down in history as the year I discovered beets with balsamic vinegar…
and that was that!
When I saw these ruby and golden beets at the produce stand, I knew what my next post would be – Roasted Beets with Balsamic Glaze. You’ve got the sweet and the tang and the earthy tones (not to be mistaken for “dirt taste”) in between. Yum!
You may, of course, roast the beets in the oven whole, but I wanted to soak up as much color as I could get by quartering. Toss with olive oil, salt and pepper and rosemary leaves.
An hour and a half or maybe two, at 350 degrees, makes them soft enough to stick a fork in them. Let cool slightly before removing skins.
Meanwhile, combine 1/4 c. balsamic vinegar and 1 T. honey in a sauce pan and bring to a boil.
Stir until is begins to thicken. Remove from heat and drizzle on sliced beets.
Enjoy as a side dish on it’s own or serve in a salad of fresh greens and a sharp Vermont cheddar.
What favorite beet dish would you serve someone if you were trying to convince them to like beets?