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Balsamic-Dressed Roasted Beets

Balsamic-Dressed Roasted Beets

A simple sweet-and-sour balsamic dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

Cooking Light NOVEMBER 2005

  • Yield: 8 servings (serving size: 1/2 cup)

Ingredients

  • 6 medium beets (about 2 1/2 pounds)
  • 1/2 cup fresh orange juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 star anise
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Preheat oven to 400°.

Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.

Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 17.9g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 258mg
  • Calcium: 27mg
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