2-3 pounds of red or golden beets
2 Tbsp balsamic vinegar
salt and pepper to taste
Preheat the oven to 400 degrees. Wash and trim the beets of their stems and long root. Place beets on a parchment lined baking sheet, and roast for 45-90 minutes depending on size. You want them to be fork tender. Cooking time varies, so start checking for doneness after 45 minutes.
Allow beets to cool completely before peeling the outer skin. Slice the beets, sprinkle with salt and pepper. Next add your balsamic vinegar.
Let beets marinate for at least 30 minutes or overnight. The longer the better.
I prefer red beets to golden. But, you could use either variety.
You can also boil the beets instead of roasting. The flavor of roasted beets is much sweeter. But, it is usually easier to peel a boiled beet.
I peel the beets under cool running water with a paper towel. Get ready for some red hands.
You can substitute rice wine or tarragon vinegar for the balsamic if you want a less sweet flavor. Another yummy addition a good quality olive oil.
These are my kids favorite. Sometimes we serve them as “dessert” with a little dollop of raw whipped cream.