Balsamic Glazed Baby Beets


  • 1-2 dozen baby (1/2 to 2 inch) beets
  • 2 sprigs rosemary
  • 1/4 cup balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter
  • Pinch salt

Preheat the oven to 350 degrees (if you are going to bake your beets).

Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.

Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.

ALTERNATIVELY you can simply boil the beets until tender, 15-30 minutes.

If your beets are larger with tough skin, rub or peel off the skin when the beets have cooled a little, trimming off the root and stem ends. Set the beets aside.

In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes.

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