2 pounds red beets, medium sized, scrubbed clean, green tops removed
2 teaspoons extra virgin olive oil
1/2 cup balsamic vinegar
2 teaspoons raw honey
1 teaspoon grated orange zest
Freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil
Prepare the beets:
Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.
Roast the beets:
Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze:
While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
Peel and cut cooked beets:
After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.
Pour glaze over beets:
Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.