Aug 13, 2010

garden treats


I have beets in the garden!! Beets are one of my favorite veggies and i love roasting them to put on salads. Last night I made this recipe and it was excellent! My carrots should be ready soon but for this recipe I used carrots from a local market. 
Honey-Balsamic Glazed Roasted Beets and Carrots
 3 large beets, tops trimmed 
4 large carrots, peeled and cut into 1-inch chunks 
 Olive or canola oil 
3 tablespoons balsamic vinegar 
2 tablespoons honey or maple syrup

Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours. Set them aside until cool enough to handle. (I added some white wine and garlic in the bottom of the foil)

Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden.  (I also added white wine and garlic in here)

Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.  

When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots. 
 Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.   

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