For more flavor, make sure to spoon some of the extra glaze over the beets once you place them on the plate. It's a good idea to wear disposable gloves when peeling the roasted beets.
Serve these with grilled or roasted chicken. The beets can be prepared a day or two in advance; make the glaze just before serving.
- 12 to 16 baby (1- to 2-inch) beets
- 2 sprigs rosemary
- 1/2 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- Pinch salt
Preheat the oven to 350 degrees.
Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.
Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.
Use disposable gloves or a paper towel to pick up each beet and rub or peel off the skin, trimming off the root and stem ends. Set the beets aside.
In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 6 to 8 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes. Serve with the remaining glaze spooned over.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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