Siskiyou Cooks + Chefs: Balsamic glazed beets are perfect on salads or a cheese plate

Lauri Sturdivant
Siskiyou Cooks + Chefs
Glazed balsamic beets are a lovely and vitamin-packed addition to salads or cheese plates.

This glazed beet recipe will create a one-pot side dish or a delicious addition to a green salad. The rich red or orange glazed beets would be beautiful addition to a cheese plate.

Beets come in a variety of colors from white to dark red. They are a sweet and healthy root vegetable that are readily available fresh year-round. A single beet has about 46 calories, 2 grams of fiber, 1 gram of protein and is rich in vitamins and nutrients, including vitamin C, potassium, folate and iron.

Lauri Sturdivant writes the Siskiyou Cooks + Chefs column for the Mt. Shasta Area Newspapers and Siskiyou Daily News.

Beets can be shredded raw on to a salad, boiled, steamed and roasted. Arugula greens are perfect to balance the sweetness of the glazed beets.

For this recipe, I use fresh beets. You can use frozen or cooked beets and packed in shrink wrapper. I have not tried this with canned beets, but only because I never think of buying canned vegetable. If you try it let me know.

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How to make balsamic glazed beets

Ingredients

3-4 beets (about 1 pound) use whatever color you prefer and is available

¼ cup balsamic vinegar

1 tbsp brown sugar

Salt

Pepper

Directions

Trim the greens from top and roots from the bottom. (Wash fresh greens and sautéed in a little olive oil with garlic.) Wash all dirt off of the root, use a vegetable brush if necessary.

Place the beets in a sauce pan and cover with water and add about 1 tsp salt. Bring to a boil then reduce the heat to medium high for 35 to 45 minutes until they are done. Test the doneness by inserting a fork and it go in easily.

Drain and cool beets until they can be handled then slip off the skin and cut into large bite size chunks. Return to the pan adding the balsamic and sugar and stir while the pan is on medium low heat.

Stay with the pot stirring often until the vinegar reduces turning into a syrup that coating the beets, 3-5 minutes.

Sprinkle with salt and fresh ground pepper to serve as a side dish.

Cool to room temperature and toss on a salad or cheese platter.

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.