Roasted Beets with Balsamic Glaze


1 pound beets, medium sized (about 4-5), scrubbed clean, tops and root end removed (there are a number of colors of beets available. Photo shows golden beets)

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or a Flying Olive EVOO of your choice


1/4 cup Flying Olive Red Apple Balsamic Vinegar

1 tsp lemon or orange zest, optional

Freshly ground black pepper


Preheat oven to 350F. Line a baking sheet (with sides) with heavy-duty aluminum foil, place the beets larger-end down on the foil and generously drizzle them with Flying Olive  EVOO, turning to coat. Sprinkle with salt and pepper.

Fold the foil up around the beets into a tightly sealed package. Roast the beets for anywhere from 30 minutes to 1 ½ hours or until the beets can be easily pierced with a fork. Once the fork tines go in easily, the beets
are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the Flying Olive Red Apple Balsamic Vinegar. Heat on medium-high until the balsamic vinegar starts to bubble, then reduce the heat and cook until the balsamic has a syrupy consistency and coats the back of a spoon. Remove from heat. (It will thicken as it cools).

After the beets have cooled for several minutes, but are still warm, peel off (you may want to wear gloves) the outer skins and discard. Cut the beets into quarters or bite-sized pieces.

Place the beets in a serving bowl. Pour the balsamic glaze over the beets. Sprinkle a little lemon or orange zest on top and serve.

Submitted by Barb L.