Ingredients
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16
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6
-
-
2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Roasted Beets With Honey Balsamic Glaze,I made this for dinner tonight & well…I should have made a LOT more.,These were SO delicious! Easy to make and was such a hit. I roasted the beets ahead of time, let them cool, slipped the skins, and sliced them into a casserole dish. The next day before I wanted to serve them, I reheated the dish of beets and prepared the glaze and stirred them together. It made a very fancy side dish with no fuss while company was here. Incidentally, there weren’t any left (and I thought there were so many, we’d have leftovers)!! Thanks. NOTE: As others have commented, there is no use of SIX Tablespoons of olive oil, just 1/2 Tbsp. when you roast the beets. I hope this will be corrected in the recipe.,Everyone enjoyed this including the hubby who isn’t particularly fond of beets. I added an extra tablespoon of balsamic vinegar and 2 more of the butter because I wanted to saut garlic and shallots. It was still a little sweet but very good.
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Steps
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1
Done
|
Preheat Oven to 350f |
|
2
Done
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Trim & Scrub Beets Leaving Root & 1" Stem Intact. Place on a Sheet of Foil, Drizzle With 1/2 Tb Olive Oil & Wrap Loosely but Tightly(seal Edges). Place on a Baking Sheet. Bake For 1 Hour & Let Cool Enough to Handle. |
|
3
Done
|
Remove Stems & Roots, Peel & Slice Beets. Place in Bowl. |
|
4
Done
|
Combine Glaze Ingredients in a Small Saucepan. Bring to a Boil For 1 Minute. Pour Over Beets. |
