Pretty close to the original recipe at the Washington Post
- 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.