Balsamic Orange and Honey Beets
The end of the summer means beets, beets and more beets. There are so many ways to enjoy this delicious root vegetable, which bursts with taste and Vitamin C. The following recipe can be varied in many ways so every serving of beets will be welcomed. See below for serving options.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
2 pounds fresh beets, any variety
1/2 tsp salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tbsp balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons orange juice
1 teaspoon chopped rosemary, thyme or herb of your choice (optional)
Orange segments (optional)
Goat or feta cheese (optional)
Method
Preheat oven to 350 degrees F.
Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes or slices . If using different coloured beets, keep them separate so they don't stain each other.
Toss the beets in the salt, pepper and olive oil.
Roast them in a single layer for about 45 minutes, tossing occasionally. Don't crowd the beets to avoid steaming.
Mix the balsamic vinegar, orange juice and honey together, adjusting the taste according to your preference.
Toss the partially roasted beets in the orange, honey and balsamic vinegar and add the rosemary or thyme or other herb if you are using.
Return the pan to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.
Serving options:
Serve hot, cold or at from temperature as a side dish
OR
For a main dish, put the beets on a bed of arugula, spinach or other greens (pictured below), Top with the orange segments and pieces of goat or feta cheese. Serve as is or dribble more of the orange honey and balsamic dressing on top.
If desired, heat the dressing on medium and stir until thick and syrupy. Remove from the heat to avoid burning and drizzle the dressing over the salad. Serve hot, cold or at room temperature.
The end of the summer means beets, beets and more beets. There are so many ways to enjoy this delicious root vegetable, which bursts with taste and Vitamin C. The following recipe can be varied in many ways so every serving of beets will be welcomed. See below for serving options.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
2 pounds fresh beets, any variety
1/2 tsp salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tbsp balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons orange juice
1 teaspoon chopped rosemary, thyme or herb of your choice (optional)
Orange segments (optional)
Goat or feta cheese (optional)
Method
Preheat oven to 350 degrees F.
Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes or slices . If using different coloured beets, keep them separate so they don't stain each other.
Toss the beets in the salt, pepper and olive oil.
Roast them in a single layer for about 45 minutes, tossing occasionally. Don't crowd the beets to avoid steaming.
Mix the balsamic vinegar, orange juice and honey together, adjusting the taste according to your preference.
Toss the partially roasted beets in the orange, honey and balsamic vinegar and add the rosemary or thyme or other herb if you are using.
Return the pan to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.
Serving options:
Serve hot, cold or at from temperature as a side dish
OR
For a main dish, put the beets on a bed of arugula, spinach or other greens (pictured below), Top with the orange segments and pieces of goat or feta cheese. Serve as is or dribble more of the orange honey and balsamic dressing on top.
If desired, heat the dressing on medium and stir until thick and syrupy. Remove from the heat to avoid burning and drizzle the dressing over the salad. Serve hot, cold or at room temperature.