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Roasted Beets with Mint

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12 to 14 small to medium beets – use an assortment of red, candy striped or golden
6 tablespoons of Ultra Premium extra virgin olive oil – medium intensity
2 tablespoons of traditional balsamic
2 tablespoons of honey
2 tablespoons of fresh mint
coarse sea salt and freshly ground pepper
Preheat oven to 400.

To prepare beets: rinse beets and remove stems, save to juice or saute at a later date. Place beets in an oven proof pan. Drizzle beets with 3 tablespoons of olive oil, sprinkle of coarse salt and grind or two of pepper and toss to coat. Cover with tinfoil and roast for 30 minutes or until knife enters easily.

When done, let cool and then rub off peel using a paper towel. Cut into medium-size wedges. Set aside in a bowl.

In a medium sized bowl, mix honey, balsamic and remaining 3 tablespoons of olive oil. Pour over the beets and toss to coat. Taste and add salt and pepper if needed. Garnish with mint.

 

Photo by woodleywonderworks

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