1 1/2 pounds beets
1 tablespoon olive oil mixed with 2 tablespoons water
1/4 cup balsamic vinegar
1 1/2 tablespoons firmly packed brown sugar
Salt and pepper
Rinse beets well, but do not peel. If they are large, cut into chunks about the same size. Place in shallow baking dish and pour the oil/water mixture over and toss to coat completely. Cover and bake until the beets are tender when pierced with a fork, 35-55 minutes. Remove from oven, uncover and let cool for 10 minutes.
In a small saucepan, stir together the vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third, about 10 minutes. Remove from heat. Slice the beets into thin slices. Place the beets in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper and enjoy!
We thank Susan Molin for this recipe.