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ROASTED BEETS

Embrace the warmth of the season with this hearty recipe for roasted beets. Typically prepared with sweet and sour notes, this recipe brings out the natural sweetness of beets with a tangy balsamic glaze. While preparing beets may seem like a detailed task, they’re act... Embrace the warmth of the season with this hearty recipe for roasted beets. Typically prepared with sweet and sour notes, this recipe brings out the natural sweetness of beets with a tangy balsamic glaze. While preparing beets may seem like a detailed task, they’re actually easier to make than you think! Just wrap in foil, bake for about an hour and then once cooled, you can easily peel and quarter your beets. A great addition to any fall meal, this recipe features trimmed beets and red onion tossed in olive oil and a combination of herbs like crushed rosemary, thyme and sea salt. Tender, sweet and drizzled in balsamic vinegar, this dish pairs well with Italian Roasted Chicken, German Potato Salad and Supreme Green Beans. Read More Read Less
15m
PREP TIME
1hr 45m
COOK TIME
73
CALORIES
7
INGREDIENTS

Servings: 12

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan
  • 2 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
  • 3 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

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