Balsamic Beets Side Dish
Serves: 8 Servings
Ingredients:
4 Beets, large
⅔ Cup Balsamic Vinegar
2 Tablespoons Avocado Oil
2 teaspoons Sea Salt, divided in half
1 teaspoon Ground Pepper, divided in half
Directions:
1- Peel the large beets, wash and dry them well. Cut them into bite sided pieces (about ½ inch cubed). Place the cut beets in a large bowl. Preheat the oven to 425°F.
2- Drizzle the avocado oil over the diced beets in the bowl. Sprinkle over half the salt and pepper on the beets. Mix the beets well to coat them all with oil, salt, and pepper.
3- Put the beets in a casserole dish in an even layer as thin as possible. Place the casserole dish on the middle rack of the oven and bake at 425°F for 30-40 mins. At the halfway point flip the beets over in the dish, to cook evenly. The beets should be able to be easily pierced by a fork when done.
4- In a medium pot bring the balsamic vinegar to a low simmer over low to medium heat. Simmer for 15-20 minutes while the beets are roasting. When it has been reduced by half it is done. Remove from heat and set aside to let cool while the beets finish cooking.
5- Remove the beets in the casserole dish from the oven when they have finished roasting. Pour all of the slightly cooled balsamic glaze over the beets and sprinkle over salt and pepper, to taste. Mix well to coat all the beets with the glaze.
6- Beets can be served warm as a roasted beet side dish or cooled and served chilled as a chilled salad.
Notes:
We recommend wearing food grade latex free gloves with beets as they will stain your hands and nails.
You can also wrap the beets in parchment paper then tightly in aluminium foil and make this on the barbecue or on the campfire.
We use two clean toothpicks dipped straight down top first in the vinegar to measure when it has been reduced by half. Compare one from before it was simmered to when you feel it may be ready to see the difference. The reduced balsamic glaze will coat the spoon a little and not totally run off.
Don’t boil the balsamic vinegar at too high a heat or for too long as it will be more like molasses than a thin syrup.
This recipe is inspired by a salad I used to buy all the time at Marks & Spencer in the UK. It was one of my favourite salads. It turns out it is super easy to make at home with just a few ingredients.
#dairyfree #recipe #glutenfree
Today we are making roasted beets salad. We start off by peeling our raw beets, oiling our casserole dish. And then we’re going to cut our beets. Notice that we are wearing gloves. That is because beets do stain your hands. So if you don’t want to look like beets for a week, then we recommend wearing gloves. Once these are all cut up into bite-sized pieces, we’re then going to drizzle on some neutral oil like olive or avocado, a little bit of salt and pepper, and roast those in the oven. Next up, we take just regular balsamic vinegar and we’re going to put it into a pot on low heat and simmer it. You’ll see that we start out by dipping in a toothpick and then towards the end we’re going to lift the pan off and dip a toothpick in and see whether or not we’ve actually reduced it down to half that amount that we started with. That is how we know that we’ve got the right syrupy consistency. Remove that from the heat. Let it cool for a bit while your beets finish roasting. Pull those out of the oven. Toss on that balsamic reduction. Little bit of salt and pepper. And voila, you’ve got a really easy, super simple side dish. Don’t forget to follow us for more easy, allergyfriendly