Roasted Beets with Balsamic Glaze

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Roasted Beets with Balsamic Glaze

 

6 medium beets (about 2 1/2 pounds)

1/2 cup fresh orange juice

1/4 cup balsamic vinegar

1 Tbsp sugar

1 star anise

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

 

Preheat oven to 400°.

 

Trim off all but one inch of the stem on beets, and leave root intact. Scrub

well with a brush. Wrap the beets in foil. Bake at 400° for 1 hour or until

tender. Cool beets to room temperature, then peel and cut each beet into 8

wedges.

 

Combine orange juice, balsamic vinegar, sugar, and star anise in a small

saucepan; bring to a boil. Cook until reduced to about 1/3 cup, about 10

minutes. Discard star anise. Combine beets, vinegar mixture, salt, and pepper;

toss well.

 

Serves 4