Glazed Roasted Beets

Glazed Roasted Beets
This method works well for carrots and turnips, anything rooty and crisp. They make a delicious snack--keep them handy in the fridge.
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  1. 3 pounds trimmed and peeled beets, any color, cut into one-inch cubes
  2. 1 teaspoon coarse sea salt
  3. 2 tablespoons good tasting extra-virgin olive oil
  4. 1/3 cup good balsamic vinegar
  5. 1 tablespoon real maple syrup
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper and spread out beets in one layer.
  3. Drizzle with oil and sprinkle with salt.
  4. Bake for 45 minutes, until tender, but not mushy.
  5. Meanwhile, put vinegar and syrup in a small skillet and reduce to one-half over medium-high heat. Be very careful not to cook to brittle.
  6. Remove beets to a covered plastic container and toss with the glaze.
  7. Refrigerate covered. Snack away.
Stonebridge Farm CSA