Roasted Balsamic Beets
These have a vinegar flavour to them, but because they are roasted, and the vinegar is balsamic, the flavour is more mellow and sweeter than pickled beets.
5 medium/medium-large beets, and their greens (optional, see note below)
5 cloves of garlic
2 medium onions, in eight pieces
1 tbsp of herbes de provence
3 tbsps of olive oil, or oil of choice
1/2 cup balsamic vinegar
Salt and pepper
Preheat oven to 425 F/218 C. Scrub your beets to remove any sand or dirt. Slice beets in rounds, preferably no more than 2-3cm/0.8-1.2" thick. Dice garlic and slice onion into about eight wedges. Place sliced beets, garlic and onion in a wide roasting pan or casserole dish that has a lid. Add herbs, oil, vinegar, pinch of salt, and pepper. Roast with lid for about 30-45 minutes, or until beets are tender and vinegar has caramelized a bit. Make sure you stir the beets every once-in-a-while during cooking so that all sides of the beets become covered by vinegar. Yields enough for 4-6 people.
- If you have beets available to you that still have their greens attached, you can add them, along with the stems, to the roasting pan. Just wash and dry them, and slice into smallish pieces.
- If you are allergic to onions or garlic, simply omit them from the recipe.
- If you are allergic to any of the herbs mentioned, try making your own combination of rosemary, marjoram, savory, basil, lavender, and sage, or make your own blend.
- If you are allergic to grapes or balsamic vinegar try substituting another vinegar. Balsamic vinegar is quite sweet and caramelizes - if you are using another vinegar, you may want to consider adding a small amount of sweetener like molasses or honey to achieve a similar result.
- If your beets are tender but the vinegar has not caramelized as much as you would like, just cook them for a little longer. The beets should not dissintegrate until they are very overcooked.