Balsamic Beets a l’Orange

Balsamic Beets a l’Orange


2 lb. (.9 kg.) medium red beets, cleaned with tops removed
Olive oil
½ C. (120 ml.) balsamic vinegar

2 tbsp. (42 gm.) honey
1 small orange
Freshly ground pepper, salt

IMG_0890-Balsamic BeetsPreheat oven to 400° F (205°C) or light barbeque and heat to high temperature (generally they cook faster on the barbeque).

Place beets in a bowl and thoroughly cover them with olive oil. Zest the orange and set the zest aside, then peel and slice the orange, then break into sections. Wrap the beets and orange pieces in tin foil and either place in a roasting pan or directly on the barbeque grill. After one hour test with a fork, and only once the fork pierces the beets easily remove from the heat.
While the beets are cooling prepare the balsamic glaze. In a small shallow pan combine the vinegar and honey. Heat on high until the mixture has reduced to a syrupy consistency then remove from the heat.

Once the beets are cooled sufficiently, peel them and cut into bite sized pieces. Place the beets and orange pieces in a bowl, pour the balsamic reduction and stir in 2 tsp. (10 ml.) of the orange zest. Add pepper and salt to taste.
Garnish with the remaining zest.

Serves 6 to 8.

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