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Roasted Beets with Black Currant Balsamic

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Adapted from “Roasted Beets” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr

YIELDS 4

10 min Prep Time

30 min Cook Time

40 min Total Time

160 Calories


Ingredients:

  • 4-6 unpeeled beets scrubbed clean
  • 2 teaspoons extra virgin olive oil
  • 1/3 Cup Black Currant Balsamic Vinegar (or 18 Year Aged Traditional, Mission Fig, Black Cherry, or Lavender Balsamic)
  • Salt and Pepper to taste

Directions:

Preheat oven to 425 degrees F.

Trim off the top and bottoms of beets and cut into 1-inch cubes. Arrange in roasting pan. Drizzle olive oil and balsamic over the beets, season with salt and pepper, then toss to coat. Spread beets onto a single layer in pay and roast. Turn the beets half-way through roasting so they cook evenly. Cook approximately 30-40 minutes, until cooked through.