BEETS, BALSAMIC ROASTED BEETS
Recipe from Robin to the Rescue
If you don't enjoy beets regularly, you're truly missing out. Thanks to precooked beets, this is a super-easy way to prepare them. Serve with pork, chicken, turkey, or a hearty fish like tuna or swordfish.
Total Time: 25 minutes
Prep time: 5 minutes
Walk-away time: 20 minutes
Serves 4
Ingredients
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• Pinch of salt
• Pinch of freshly ground black pepper
• Two 16-ounce cans or jars whole beets (not pickled), drained
Directions
1. Preheat the oven to 400°F.
2. In a medium bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Add the beets and toss to coat. Transfer to a large baking sheet and roast until heated through, about 20 minutes.
Make it a meal kit: Combine the vinegar, oil, mustard, salt, and pepper, add the beets, and store in a scalable container or plastic bag for up to 3 days in the refrigerator. Roast as directed just before serving.
Bank a batch: Double the recipe and store the extra for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
Have it your way: Brussels sprouts work great prepared this way (reduce the roasting time to 10 to 15 minutes).
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