Sweet-tart balsamic glaze beautifully complements the mellow flavors of spring beets in this simple side.
6-8 baby golden beets
2 to 3 tablespoons extra virgin olive oil, plus more for serving
Sea salt and fresh ground pepper, to taste
1. Place a rack in the middle of the oven and preheat the oven to 375° . Rinse and dry your beets and trim off any leafy tops. Place each beet on a sheet of foil and drizzle with the extra virgin olive oil, then wrap each beet in the aluminum foil and place on a baking sheet. Roast until tender, for about 1 hour.
2. Remove from the oven and let cool. When cool enough to handle, using a spoon, gently scrape the skin off the beets (a soup spoon works well!) and cut them crosswise into thin slices. Place on a platter, season with salt and pepper, drizzle with additional extra virgin olive oil and the balsamic glaze. Serve with your favorite fresh greens.
*You can purchase balsamic glaze from the grocery store, but it’s also super simple to make at home: To make a 12 cup portion, heat 2 cups balsamic vinegar in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low and allow to summer, stirring occasionally, until the vinegar thickens and reduces to a ½ cup (about 20 minutes). Remove from heat and allow to cool completely before using.