Prep Time: 10 mins
Total Time: 1 hrs 25 mins
Servings: 6-8
About This Recipe
“It’s nice to roast the beets for a change! The balsamic vinegar and honey give a slightly sweet & sour taste. Very complimentary to the beet flavor.”
Ingredients
8largebeets, peeled and quartered
10shallots, peeled
1tablespoonolive oil
1/3 cupdry red wine
2teaspoonsfresh chopped thyme( or 1/2 teas dried thyme)
1teaspoonhot pepper flakes( or less)
salt and pepper
2tablespoonshoney
3tablespoonsbalsamic vinegar
1green onion, chopped
Directions
Pre heat oven to 375F degrees.
Place beets& shallots in a 9×13″ oven proof dish.
In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
Pour over the beets and shallots, toss until evenly coated.
Cover dish with foil and bake for 1 hour.
Remove from oven.
Combine honey and vinegar and drizzle over the beets, toss veggies.
Bake uncovered for another 15 minutes until the beets are glazed and tender.
Adjust seasonings if necessary.
Sprinkle with the chopped green onion.
Reviews
“If you ever thought beets were boring you need to try this dish. I sustituted quartered onions and skipped the red pepper. The great flavor of baked beets goes well with the other ingredients.”
“How decadent these beets turned out to be.So amazingly full of flavor.I followed the recipe verbadum and am not sorry – they truly were the star of the meal.Thanks Bergy.”