Bakedbeetswithbalsamicvinegar Recipes

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

BAKED BEETS WITH BALSAMIC VINEGAR

Steps:

• Heat oven to 400°F
• Place each beet on a square of aluminum foil and wrap tightly.
• Place on baking sheet.
• Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
• Poke holes in foil to let steam escape and carefully unwrap.
• When the beets are cool enough to handle, slip off the skins.
• Slice the beets and place them in a bowl.
• Add the vinegar and salt and pepper to taste.
• Toss to combine, adding a little more vinegar if needed.
• Let stand at least 15 minutes before serving.

BEETS WITH BALSAMIC VINEGAR

Steps:

• 1. Preheat the oven to 350°F.
• 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
• 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
• 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
• 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.