What’s Firm, Round, tastes Earthy (or dirt like) and underappreciated?
The BEET! Oddly enough I’ve been enjoying them a lot lately. You’ll find them grated, pickled or featured in the classic borscht soup, today I’m serving them “Glazed.” Beets are Powerhouses of Phytonutrients (natural plant chemicals-think of the COLOR!) boasting loads of folic acid, Vitamin A, and even calcium and iron. They range in color from golden, white, garnet red, and the most “eye-catching” with a white striped interior the Chioggia (reminds me of a candy cane).
- Available ALL YEAR round, choose firm, fresh-looking plump beets.
- Their leafy greens, when intact, should look vibrant.
- Once they’re in your kitchen, cut the leaves from the roots to extend the freshness of the roots, and store the unwashed greens in a separate perforated plastic bag. To maintain their nutritional value, cook with the skins intact, then remove.
I sit and type today as they roast in my oven. I hear that crackling noise, likely from the olive oil they’re drizzled with. Smells like….okay, honestly I burned somethin earlier, so it smells a little like burnt toast, but pretend I’m describing pumpkin pie or something like that.
BALSAMIC GLAZED BEETS
Serves: 2 (or 1 with leftovers)
- 3 large beets, stems removed
- Extra Virgin Olive Oil (enough to drizzle over beets, ~ 1-2 Tablespoons)
- 1/4 cup Balsamic Vinegar
- 1/4 cup Vegetable Broth (OR chicken broth-I would use low-sodium)
- 1-2 Tablespoons Maple Syrup
- Salt and Pepper (To taste-I only use pepper)
Preheat oven to 425 degrees.
Gently wash beets, careful not to pierce the skin (you’ll release some of the nutrients). Place on a baking tray (I use one with sides-such as a jelly roll pan) and drizzle with olive oil. Roast for approximately 1 hour, or until pierced easily with a fork. Remove from oven, let cool slightly. Peel the skin from each beet, skin should remove easily, use a knife or a peeler.
Slice beets into 1/4″ pieces.
Place beets in a large saute pan (large enough so they may lay in a single layer). Add vinegar, broth and maple syrup, stir. Turn heat up to Medium high. Bring to a boil. Once boiling, turn heat down to Simmer and let cook for another 10 minutes. Stir once or twice to ensure the glaze is covering all beets. They are done once most of the liquid is evaporated. Remove from heat, SERVE! Sprinkle with salt and pepper if you like.
I highly recommend WEARING GLOVES once beets are roasted and ready to be sliced. Unless you want vibrant RED hands!
Make it your Own
I might try using Apple Cider Vinegar for a sweeter taste next time. The Balsamic Vinegar provides a bit or tartness, but the maple syrup balances it out. PLAY with the amount of ingredients, there are no RULES. This recipe can easily be doubled.
WHAT DO YOU DO WITH YOUR BEETS?