September 16th, 2014

Balsamic Roasted Beets

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Balsamic Roasted Beets

We’re easing our way into fall with soups, stews, and roasted veggies of course. This summer pickled beets were a popular option for using up CSA beets, but once it cools off enough to turn on the oven roasted is a great option. Leftovers can be added to salads or even soups. This batch of beets is seasoned with balsamic vinegar at the end which brings out their sweet flavor.

Balsamic Roasted Beets

I used about a pound of beets, but if you have extras kicking around your fridge (what CSA member doesn’t ??) than just double up on the olive oil and balsamic vinegar. These will go quick! Peel and dice the beets, the smaller the beets the quicker they’ll cook. The size doesn’t really matter, it just depends on your preference or how much time you have before dinner.

Balsamic Roasted Beets

I use a cast iron pan for roasting, it gives the vegetables a nice crisp. A baking sheet will also work. Drizzle the beets with olive oil, salt, and pepper. While the beets are roasting mince the garlic and thyme. I used fresh thyme (I had a few springs in my garden at home), but dried will work just fine. Adding the garlic and thyme at the end of cooking prevents them from burning in the pan.

Balsamic Roasted Beets

Return the pan to the oven for about 10 minutes, until the beets are cooked through. Remove the pan from the oven, and sprinkle the balsamic vinegar into the pan, stirring to coat the beets. Taste and adjust salt if necessary.

Balsamic Roasted Beets

Balsamic Roasted Beets

1 lb beets, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
a few grinds of fresh black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme, minced or 1teaspoon dried thyme
1 tablespoon balsamic vinegar

Preheat oven to 400F. Place beets in cast iron skillet or on a baking sheet, toss with olive oil, salt, and pepper. Roast for 20 -25 minutes until beets are just about done cooking. Remove pan from oven, add garlic and thyme, stir to combine. Cook for 10 additional minutes until a fork easily pokes through beets and the edges are starting to caramelize. Remove from heat, and add balsamic vinegar. Stir to coat the beets. Taste and adjust salt if necessary.

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