Balsamic Basil Beets
Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | pound |
beets
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 3 | tablespoons |
basil
fresh chopped |
|
| 1 | tablespoon |
brown sugar, dark
|
|
| ½ | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
black pepper
fresh ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 680.4 | g |
beets
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 45 | ml |
basil
fresh chopped |
|
| 15 | ml |
brown sugar, dark
|
|
| 2.5 | ml |
sea salt
|
|
| 0.6 | ml |
black pepper
fresh ground |
|
Directions
Preheat oven to 450℉ (230℃).
Wash beets well, leaving them in their skins.
Toss with the olive oil in a roasting pan for 45 minutes or until tender.
Remove from oven and allow to cool until they can be handled.
Peel and discard the skins, chop the beets into about ½ inch dice.
In a medium sized bowl toss the beets with brown sugar, balsamic vinegar and the basil.
Season to taste with salt and pepper.
