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Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.
3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 1/2 teaspoons McCormick Gourmet™ Thyme
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons balsamic vinegar
Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.
(Amount per serving)