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Olive Oil Balsamic Roasted Beets

Rich, earthy flavors come to the forefront when roasting beets, making them a perfect side for roasted pork, chicken or turkey.

Ingredients:

  • 2 pounds medium-sized beets
  • 1⁄4 cup olive oil
  • 1 teaspoon salt (preferably kosher or sea salt)
  • 1⁄2 – 3⁄4 cup Classic Dipping Oil with Balsamic

Preheat the oven to 400ºF. Rinse and dry the beets, leaving the skin on. In a large bowl, toss the beets with the olive oil and salt. Arrange on a greased baking sheet. Roast for 20–40 minutes, depending on the size of the beets; the largest beet should be tender to the center when pierced with the tip of a knife. Remove from the oven and cool.

Using a small, sharp knife, remove the skins, and cut beets into 3⁄8-inch-thick slices. Transfer the beets to a bowl and toss gently with the Classic Dipping Oil with Balsamic. Serve at room temperature or chilled. Add some crumbled feta or soft fresh goat cheese for a delicious flavor combination.

Serves 4–6

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Used in this recipe:

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Classic Dipping Oil

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