Roasted Beets with Fresh Orange and Balsamic Vinegar Marinade
Ingredients
- Fresh beets
- 1-2 oranges (sub with 1/4 cup orange juice)
- 3 TBSP balsamic vinegar
- 1 TBSP olive oil
- salt
- black pepper (optional)
Instructions
- Preheat the oven to 400F.
- Thoroughly wash the beets, and trim off the tough top and bottom end. You can leave them unpeeled, or peel the beets if you wish.
- Cut the beets into equal size pieces, such as halves, quarters, or bite-size chunks. Put them in a deep roasting pan or casserole dish.
- Add the fresh-squeezed juice from one orange, a drizzle of olive oil, and generous drizzle of balsamic vinegar (enough to create a shallow pool of marinade across the bottom of the dish). Top with a sprinkle of sea salt, optional black pepper and orange slices.
- Bake on 400F until fork tender, about 45 minutes on average. Cover the pan for the first half with a lid or foil, and then leave uncovered during the second half. Toss/stir halfway through. Smaller pieces will cook faster than larger chunks.
- Once finished, transfer the beets AND the marinade juices into a glass food storage container with a lid, and store in the refrigerator for up to a week.
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