Roasted Beets with Balsamic Vinegar, Orange & Mint
Author: 
Recipe type: Salad
Serves: serves 6
 
Ingredients
  • 2½ lbs baby beets (about what’s in your box)
  • ¼ cup Driftless Sunflower Oil
  • Salt and freshly ground pepper, to taste
  • ¼ cup balsamic vinegar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. finely slivered fresh mint
  • 2 oranges, sectioned
  • ½ cup blue cheese (optional)
  • ⅓ cup walnuts (optional)
  • Preheat an oven to 400ºF.
Instructions
  1. Preheat an oven to 400ºF.
  2. Thoroughly wash the beets and pat dry with paper towels.
  3. Place in a roasting pan, add the oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 45 mins - 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. If you want (not necessary) slip off the skins.
  4. Quarter the beets lengthwise. Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes.
  5. Add orange sections and simmer for 3-4 minutes. Remove from the heat and let cool. Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine.
  6. Transfer to a serving platter. Garnish with the remaining mint,
  7. blue cheese and walnuts. Serve immediately.

 

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