Roasted Beets with Balsamic Vinegar

Bunch of beetroot My sister Priscilla called me tonight and asked me if  I had a different recipe for beets and this is what I told her. She also is the one that suggested you cook all your beets so that you will have some left over for a salad.

I never really liked beets until I had it this way.

4 medium sized beets (you could use more beets and have them cooked in you refrigerator for a salad)

1 Tbsp. of butter

1-2 Tbsp. of  Balsamic vinegar (to taste)

Canola oil

Preheat oven to 325F

Trim and peel beets with a potato peeler. Cut in halves or quarters and coat with oil. Place in a oven proof pan and roast for about 30-35 minutes or until they are cooked but still firm.

Cool until you can handle them and grate or slice the beets. I prefer grated for this recipe. Put back into a pot and heat. Remove from heat and add butter and Balsamic vinegar.

The Balsamic vinegar with the butter gives the beets a nice sweet taste.

About Beets

The best time for beets is June through October when they are the youngest and most tender. They come in a variety of colors besides the reddish-purple we all know. There is white, yellow and a variety known as the Chioggia beet, which has red and white concentric rings. Beets also are related botanically to spinach. They have the highest content of sugar of all vegetables yet are very low in calories. The pigment that gives beets their rich color, betacyanin, is also a powerful cancer fighting agent.

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