Roasted Beets with Chocolate Balsamic Glaze
1 pound red beets
3 tablespoons 692 Olive Traditional Olive Oil, any
1/2 cup 692 Olive Traditional 18 Year Balsamic Vinegar (try Dark Chocolate)
1/4 cup sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 400 degrees.Trim and peel the 1 pound of red beets, set aside beet greens.Cut the beets into wedges.Rinse the greens, remove the large stems and set aside to dry.
Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
In a small sauce pan, combine balsamic vinegar,sugar, cocoa, vanilla extract, and salt. Warm it over a medium heat until the mixture combines and thickens.
In a small saute pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze. Serve the chocolate & balsamic roasted beets over the beet greens.
*adopted from Jerry James Stone.
3 tablespoons 692 Olive Traditional Olive Oil, any
1/2 cup 692 Olive Traditional 18 Year Balsamic Vinegar (try Dark Chocolate)
1/4 cup sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 400 degrees.Trim and peel the 1 pound of red beets, set aside beet greens.Cut the beets into wedges.Rinse the greens, remove the large stems and set aside to dry.
Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
In a small sauce pan, combine balsamic vinegar,sugar, cocoa, vanilla extract, and salt. Warm it over a medium heat until the mixture combines and thickens.
In a small saute pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze. Serve the chocolate & balsamic roasted beets over the beet greens.
*adopted from Jerry James Stone.
