Beets with Balsamic Vinegar
Beets are available June to August at the farmer’s markets. They are available year round in the grocery. Harvard and pickled beets are most common recipes used. Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.
I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups water and cooked under pressure for 15 minutes. After briefly cooling in cold water, the skins easily slide off without peeling. The beets were cut into 1-inch pieces into an oven-proof dish.
I blended the canola oil, balsamic vinegar, salt and pepper. This was poured over the cooked beets and stirred to coat the pieces. They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.
- 6-8 beets 2 inches in diameter
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- Netta Belle's Choice Pacific Ocean Sea Salt to taste
- Netta Belle's Choice Black Peppers 100% Pure High Oil to taste
- 1 teaspoon fresh parsley, finely chopped
- Preheat oven to 425 F
- Prepare oven-proof dish for baking.
- Wash and trim beets, leaving 4 inches of stems on top and the root end.
- Steam in pressure cooker or steamer for 15 minutes.
- Briefly cool in water.
- Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
- Cut beets into 1-inch cubes, lay in baking dish.
- Whisk together canola oil, balsamic vinegar, salt and pepper.
- Pour over the beets turning to coat evenly.
- Bake for 10 minutes.
- Remove to serving dish.
- Sprinkle with chopped fresh parsley.
About Balsamic Vinegar
It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.
(Original recipe from Harvard University Dining Services)
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