A balsamic vinegar-brown sugar glaze drizzled over roasted beets brings out the vegetable’s natural sweetness. Use one, two or even three different varieties of beets for a pretty presentation.
5 small red, golden, white and/or Chioggia beets (2 to 2 1/2 inches in diameter)
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1/8 teaspoon coarse sea salt
1/8 teaspoon pepper
2 tablespoons chopped fresh herbs, such as basil, dill, thyme, tarragon or chives
1. Heat oven to 400°F. Trim greens and roots from beets, leaving 1 inch of the stems and roots intact. Reserve greens for another use. Group beets by color on separate large pieces of foil. Wrap tightly in foil; place on large rimmed baking sheet.
2. Bake 50 to 60 minutes or until tender. Let stand until cool enough to handle.
3. Meanwhile, bring vinegar, brown sugar, salt and pepper to a gentle boil in small saucepan over medium heat. Simmer 5 minutes or until slightly thickened and reduced to 3 to 4 tablespoons, reducing heat to medium-low if necessary; cool. (If cooled glaze is too thick to drizzle, microwave in small microwave-safe bowl until slightly warm and of desired consistency.)
4. Remove beet skins; trim and discard roots. Holding beets by stems, cut into thin slices; discard stems. Arrange slices on platter. Drizzle with balsamic glaze; sprinkle with herbs.
4 (scant 1/2-cup) servings
PER SERVING: 75 calories, 0 g total fat (0 g saturated fat), 2 g protein, 17 g carbohydrate, 0 mg cholesterol, 135 mg sodium, 3 g fiber