Balsamic Beets

Slow roasted beets covered with a balsamic vinaigrette might just be the last minute addition to your Thanksgiving Menu you’ve been looking for!  Beets aren’t really traditional Thanksgiving fare, but they would certainly add color and a sweet note to your menu if you decide to buck tradition and serve these beauties!

They are best served warm or at room temperature as a side dish, or with sturdy crackers and a bit of goat cheese as an appetizer.  If you have a little dressing left over, save it to add to the beets if you end up with leftovers.  In my experience, though, there are never any leftovers.

Balsamic Beets

Print Recipe

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 3 large or 6 small red beets
• 3 large or 6 small golden beets
• 2 green onions, chopped
• 1 small shallot, chopped
• 1/4 C balsamic vinegar
• 3 T grape seed oil
• Salt and pepper to taste – about 1/2 t each

Instructions

1. Roast beets in a 350 degree oven until soft, about 30 to 45 minutes depending on the size of the beets
2. Let cool enough to handle, then peel and slice
3. Whisk oil into balsamic vinegar a little at a time until emulsified
4. Add enough of the dressing to coat the beets
5. Add shallots and green onions
6. Salt and pepper to taste

Even a dedicated beet hater will probably eat these beets.