Rosemary Roasted Beets with Honey Balsamic Reduction

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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.

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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”)Ā  in between. Yum!

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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.

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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.

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Stir until is begins to thicken. Remove from heat and drizzle on sliced beets.

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Enjoy as a side dish on it’s own or serve in a salad of fresh greens and a sharp Vermont cheddar.

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What favorite beet dish would you serve someone if you were trying to convince them to like beets?

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18 thoughts on “Rosemary Roasted Beets with Honey Balsamic Reduction

  1. Oh my goodness! Your photos are beautiful! Your presentation is beautiful! Well done!
    And I have to try this.

    But. I love beets. Like…LOVE them. Grandma keeps trying to can some, but the three of us eat them all up as soon as she’s made them. SO…..I can’t help you there. I LOVE them. :)

  2. I totally agree with all of the comments, I have to try this too! I like them, mainly because they are good for you, they often end up in a juice of some sort, and, are never a first choice, maybe this will help ;)

    • Pickling is definitely one of the best ways to eat beets, for sure! No wonder no one wanted to do anything else with them! :D Thanks for leaving a comment, Alicia.

  3. Hooray for beets! They’re definitely great roasted, and I love the idea of tart balsamic with their rich sweet taste. I personally am in love with pickled beets–who doesn’t love pickles? :)

  4. I actually love beets too, but I’ve not tried this! I usually pickle them or cook them as you have and just add butter, salt, and pepper. I have fermented them once, but that didn’t turn out so great. I made a balsamic reduction recently for the tiny lamb chops we brought home from your place and it was wonderful! I’m sure we would like it on beets. :)

    Speaking of lamb, I am thinking of making lamb for dinner here Christmas Eve for Mike, Hannah, and my family. Do you have any great tried and true recipes for lamb?

    • Yes, I bet you will like it on beets! Let me know if you try it.
      John smoked some lamb for Thanksgiving and it was AMAZING! But, if you don’t have a smoker, that’s not very helpful is it? My Grandma makes tiny slits in her lamb roast and stuffs them with garlic and green olives. Then I believe she rubs the whole thing down with oil and seasons with salt and pepper. It’s pretty delish! I just try something different every time, so nothing really “tried and true”. :D

  5. Making this today since we have a nice bunch of beets in the garden! We’ll serve it with with fresh salad greens and sharp cheddar as you suggested. Thanks again for the recipe ! Love your new header and page background!

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