Recipe: Balsamic Roasted Beets (with red onion and rosemary)

BALSAMIC ROASTED BEETS

"In my opinion, people who don't like beets haven't had beets that have been cooked and seasoned correctly. Perfumed with balsamic vinegar, rosemary, and sweet red onion, and roasted until they are perfectly tender and caramelized, these beets are guaranteed to convert even the toughest critic."



3 medium red beets, peeled (about 3/4 pound)
1 small red onion, cut into large chunks
1 tablespoon fresh rosemary needles
1 teaspoon granulated garlic
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon coarsely chopped flat-leaf parsley, to garnish

Preheat the oven to 400 degrees F.

Individually wrap the beets in foil, put them on a rimmed baking sheet, and roast until they are tender when pierced with a knife, about 1 hour. Let cool slightly and keep the oven on.

Unwrap the beets and cut each one into 6 wedges. Return the cut beets to the baking sheet, along with the onion, rosemary, garlic, a good pinch of salt, and several grinds of pepper. Drizzle the oil and balsamic vinegar over the vegetables and toss to evenly coat them.

Roast until the beets are completely tender, about 20 minutes longer.

Sprinkle parsley over the top, and serve.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Laura in the Kitchen: favorite Italian-American recipes made easy by Laura Vitale