Roasted Beets with Ginger and Balsamic

Ginger can be spicy. Cut down on how much of the grated ginger you use unless you like the beets with a little more of a kick! Barb L.

Serves: 4


2 Tbsp Flying Olive Lime, Lemon, or a mild Singe Varietal Extra Virgin Olive Oil or a Combination, plus a little more for greasing the cookie sheet

1 Tbsp peeled and grated fresh ginger (a microplane is excellent for this)

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

2-2 ½ pounds medium-sized red or golden fresh beets, tops and stems trimmed to 1-2 inches, and peeled (*see note below)


Preheat the oven to 450 degrees F.

In a small bowl combine the Flying Olive Extra Virgin Olive Oil of Choice, ginger, and Honey Ginger Balsamic Vinegar.

Cut the peeled beets in half around the middle, and arrange them, cut side up, on a cookie sheet greased with a little EVOO. Brush all the sides of the beets with the ginger-vinegar mixture.

Roast, uncovered, until the beets are very tender, 20-25 minutes. Watch to be sure the beets dont burn, just get a little crispy on the outside. Arrange on a platter, cool slightly, and serve warm.

Submitted by Barb L.

*Note: If you have a pair of gloves, this is the time to use them as the beets will stain your hands. Cut the top off the beets to about 2 inches. This gives you something to hold on to as you peel them. When done, cut the top and bottom root end off.