4 beets, trimmed, leaving 1 inch of stems attached
1/4 c. minced shallot
2 Tbsp. minced fresh parsley
4 Tbsp. Blood Orange Olive Oil
1 Tbsp. Honey Ginger White Balsamic
1 Tbsp. Traditional Balsamic
sea salt and pepper, to taste
Preheat oven to 400 degrees. Rinse beets, toss in 2 tablespoons Blood Orange Olive Oil. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour.
While the beets are roasting, whisk together shallot, parsley, remaining Blood Orange Olive Oil, and both Balsamic Vinegars in a bowl until blended; season to taste with salt and pepper, and set aside.
Once the beets are done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into slices or quarters.
Toss with oil and vinegar mixture and return to baking sheet and roast at 400 degrees for another 5-10 minutes until edges are caramelized. Serve immediately. Garnish with fresh parsley and a large flaky sea salt if desired.
Share this post
- Tags: Blood Orange Olive Oil, Honey Ginger White Balsamic, Side Dishes, Traditional Balsamic, Vegetables