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Honey Balsamic Glazed Roast Beets

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Honey Balsamic Glazed Beets

This one is going to be quick, but come with a lot of warnings.

Do not make this for a ‘first date.’

Do not make this if you aren’t sure your date likes beets.

Beets are a very particular taste, some say ‘of dirt’, some (like me) can see the dirt taste, but mostly think beets taste like, well, beets.

Regardless, we aren’t talking canned beets. We’re talking fresh beets, widely available at Seattle’s Farmer’s Markets right now.

While we used some good, strong purple beets, what really makes this dish are the insultingly beautiful golden and chioggia beets.

Mrs. Cook Local doesn’t much care for these beets, but even she thought this dish was visually awe striking. The step of peeling the beets after roasting at first might seem a bit tricky, but, believe me, it’s not as hard as you might think. Couple that with the fact that you can make this dish the day before and just heat it up the day of, and, assuming beets are an option, this is a great little dish to put on the table.

Plus, it is obscenely simple.And what do you know, another new cooking technique, though not one that’s really that out there.

Roasting. I’m sure, even if you’re a completely a beginner, you know roasting. It’s a dry cooking technique, although you will frequently be using oils to baste the meats and veggies to help them maintain some moisture. While not as foolproof as a braise, roasting can produce a beautiful dish.

Let’s talk about the implements you need.

  • Tinfoil.
  • A vegetable brush.
  • A sharp knife.
  • A small saucepan.
  • A vegetable peeler.
  • A tablespoon.
  • Saran wrap.
  • Oven safe bowl/dish.

Compared to those short ribs, this is nothing, right?

Look at the colors in this dish

Honey Balsamic Glazed Roast Beets

  • 8 beets (chioggia or golden, or a mix)
  • 6 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar

Day before dinner

  1. If  your beets have a lengthy stem, trim it down to a quarter inch or so. The stem is the thick woody part of the beet, the long trailing part is the root, and that can stay.
  2. Under cool/cold running water, vigorously scrub the beets clean. You’re not going to remove the skin, you just want to clean them up pretty well.
  3. Preheat the oven to 350F.
  4. Stretch out a piece of tinfoil, roughly two and a half feet long. You’re going to wrap the beets up in it so, basically, you want a flat sheet that the beets will sit on, along with the other half of the sheet that will fold over on top of the beets.
  5. Put the beets on the tinfoil and rub them down with the olive oil.
  6. Fold the tinfoil over and roll the edges together so you have a pretty good sealed envelope.
  7. Put that packet in the oven for an hour.
  8. Take the packet out of the oven and tear open (you may want to poke a beet with a toothpick, it should have some resistance, but be mostly soft) to allow the beets to cool.
  9. Once they’ve cooled enough to handle, grab your vegetable peeler and peel away the outer skin of the beet, as well as discarding the remaining stem and root.
  10. Slice the beets into quarter inch discs and place in a bowl.
  11. Cover with saran wrap and refrigerate over night.

Before dinner:

  1. Put the beets into an oven safe bowl and place into the oven to warm. You don’t want to cook them again, just get them warmed up. Depending on what else is in the oven, you may need more or less time. See the notes below for more information. If you have a microwave, you may want to use that. We don’t, so we can’t really give you suggestions there. I’d try it with a couple first, just to see if it works.
  2. Put the remaining three ingredients into a small saucepan.
  3. Bring to boil over medium heat and remove after a minute of boiling.
  4. Pour over the beets and toss so that all get covered.

Note: On Friday, we should have a grand timeline post for what you’re going to do the day you are actually serving the dinner. That will really assist in getting this dish on the table right.

The colors of this dish, once you’ve peeled the beets, is amazing. Some of you might be thinking ‘How in the hell do you peel roast beets? Do it before!’ but, believe you me, this was easy. The peels came right off, without hardly any effort, and the beets were in fact cool enough to handle.

The chioggia and golden beets were so beautiful once peeled and sliced, I could see making beet sashimi out of these.

Top the beets with a sprinkling of smoked salt

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