Balsamic Glazed Roasted Beets
Serve hot or cold

Servings: 6

6 medium beets (2 bunches, or about 3-1/2 pounds)
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon maple syrup
Freshly ground black pepper, to taste

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.

Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with fork.

Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.

Toss the glaze with the roasted beets. Serve hot or cold.

Per Serving : 86 Calories; 5g Fat (46.0% calories from fat); 1g Saturated Fat; 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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