Directions
- 1Preheat oven to 450°F.
- 2Toss sliced beets, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a 9-by-13-inch metal baking pan; arrange in a single layer.
- 3Cover with foil. Roast until tender and easily pierced with a paring knife, about 50 minutes.
- 4Carefully remove the foil.
- 5Stir together ¾ cup broth, 3 tablespoons vinegar, 2 teaspoons honey, 1½ teaspoons rosemary and 1 teaspoon mustard in a liquid measuring cup.
- 6Carefully pour into the pan.
- 7Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes.
- 8Place the pan on a heat-safe work surface.
- 9Immediately add butter pieces.
- 10Gently shake the pan back and forth until the butter is fully melted and emulsified.
- 11Garnish with rosemary.
Ingredients
- 2.5 pounds medium red beets
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
- 0.75 cup lower-sodium vegetable broth
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1.5 teaspoons chopped fresh rosemary
- 1 teaspoon Dijon mustard
- 1 tablespoon cold unsalted butter
Equipment
metal baking panliquid measuring cup
Tips
- Do not use a glass dish, which could shatter.
- We are going for minimal dishes.
- Garnish with rosemary, if desired.
Related recipes
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup
Cheeseburger Macaroni Soup
American · Soup40m
One Pan Chicken and Cabbage
American · Soup15m
Alitas al horno con papas
American · Soup1h
Amish Stuffed Pork Chops
American · Soup15m
Spicy Chicken Fries
American · Soup
Best Hot Dog Chili
American · Soup
Herbed Mushroom Rice
American · Soup25m
One-Pan Pasta
American · Soup
Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn
American · Soup30m
Hot Dog Chili
American · Soup45m