Side Dishes

Roasted Organic Golden Beets with Sundried Cranberries and Basil Vinagrette

I love the organic golden beets.  They’re relatively simple to make, I roast them like potatoes till soft, then peel off skins and slice. Then I make a simple basil and balsamic vinagrette to drizzle on top. So good and great for you.

Serves Four

  • 1 bunch Golden beets
  • pinches kosher salt
  • pinches black pepper
  • 1 tablespoon aged balsamic vinegar, plus extra for drizzling
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons fresh chopped basil
  • 2 tablespoons sun dried cranberries
  • 1 teaspoon pure honey
  • shots fresh orange juice

    1. Preheat oven to 375. Split the beets in half and take off stems. Into a deep roasting dish, lay out beets, drizzle with a little olive oil and balsamic, salt and pepper. Mix together and add about an inch of water to the bottom of pan. Cover with aluminum foil.
    2. Roast till you can stick with a knife and they are tender approximately 30 minutes, turning once half way through cooking time.
    3. When they are soft, remove from pan to a dish. With a dishtowel, remove the skins once they cool down a bit. This shouldn’t be difficult. Then slice and put on platter.
    4. Starting with the 1 tbsp balsamic vinegar in a bowl, drizzle in the 3 tbsp olive oil and whisk in the basil. Add a teaspoon of pure honey.
    5. Drizzle the vinagrette over the beets add the cranberries and serve with salt and pepper to taste, can add some extra sprigs of basil and a squeeze of fresh orange juice.
    6. Enjoy! Let me know how it goes!

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