Orange White Balsamic Glazed Roasted Beets

Posted by in Recipes on Sep 26, 2012 . .


4 medium red beets, scrubbed
½ cup Olive Cart Orange White Balsamic Vinegar
2 tablespoons Olive Cart Blood Orange Olive Oil
½ teaspoon Olive Cart Michigan Flaked sea salt
¼ teaspoon black pepper
2 tablespoons chopped fresh mint


  1. Preheat oven to 400°F. Wrap each beet in foil to cover. Place in oven and roast until tender when pierced with a fork, about 1 hour. Remove from oven and carefully remove foil; allow beets to cool about 10 minutes.
  2. Meanwhile, prepare the glaze: Place vinegar in a small saucepan and heat over medium; bring to a boil. Reduce to a simmer and cook until reduced by half, 5 to 10 minutes. Watch carefully as vinegar will turn from syrup to burnt caramel in a matter of minutes (which you don’t want!). Add oil, salt, and pepper; simmer an additional 1 minute, stirring to mix. Remove from heat.
  3. When beets are cool enough to handle, peel the skins off with a vegetable peeler or fork (they should slide off easily). Quarter each beet; place in a large bowl. Add glaze and toss to coat well. Add mint, toss, and serve
Last update: May 14, 2019
Shopping Cart
Your shopping cart is empty!