Ingredients
- 2 pounds Alstede Farms red beets, scrubbed and trimmed
- 1 tablespoon olive oil
- ½ teaspoon salt, plus more to taste
- ½ cup balsamic vinegar
- 2 teaspoons maple syrup or sugar
- Freshly ground black pepper, to taste
- Fresh thyme to taste, if desired
Directions
- Roast the Beets: Preheat oven to 400°F. Place beets in a foil-lined roasting pan and rub with olive oil. Sprinkle with salt and cover tightly with foil. Roast for 60–90 minutes, or until a fork slides easily into the center.
- Make the Glaze: While the beets roast, combine balsamic vinegar and maple syrup or sugar in a small saucepan. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened and syrupy. Remove from heat.
- Peel & Slice: Allow the roasted beets to cool just enough to handle. Rub off the skins, then cut the beets into wedges or bite-sized pieces.
- Finish & Serve: Transfer warm beets to a serving bowl. Drizzle with the balsamic glaze and gently toss to coat. Season with additional salt and freshly ground black pepper to taste. Fresh thyme is a nice complement to beets; add at the end before serving, if desired.
Farm-Fresh Tip: Roast the beets ahead of time and refrigerate them for an easy addition to salads, grain bowls, or weeknight meals.
