Sweet Balsamic Roasted Beets

Dairy Free Nut Free Fish Free Soy Free Gluten Free 

A great side dish to make the day before the big meal. Use leftovers as a topping over salad greens.

½ pound beets, greens trimmed
2 tablespoons balsamic vinegar
1 teaspoon sugar
Salt and pepper, to taste

Preheat oven to 400 degrees F.

Wash and dry the beets. Drizzle a small amount of olive oil in on the bottom of a baking dish, and spread to lightly coat the bottom. Place beets in the bottom of the dish, and add water to reach one quarter of the way up sides of beets.

Cover the top of the pan with foil, fold over sides and seal tightly.  Bake for 1 to 1 ½ hours, and remove from the oven when the beets are tender when poked with a fork – but not too soft and soggy. 

When beets are cool enough to handle, cur off any remaining stems or root nodules. Run the beets under running water and rub skins off. Cut beet into bite size pieces and place in a small bowl.  Add vinegar, sugar, and the salt and pepper, to taste. Toss to coat evenly.

Refrigerate until ready to serve. Toss before serving.

Serves 6.

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