BALSAMIC-GLAZED ROASTED BEETS
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through until the beets are tender when pierced with a thin-bladed knife. Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets. Serve hot or cold.
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