Baked Beets with Balsamic Glaze and Orange Zest
4 servings
60 minutes
Baked beetroot in balsamic glaze and orange zest is an exquisite dish of European cuisine that combines simplicity of preparation with rich flavors. Foil-baked beetroot becomes tender and sweet, while the glaze made from balsamic vinegar and sugar adds a subtle sweet-sour note. Fragrant orange zest refreshes and adds zest, creating a perfect balance of flavors. This dish can serve as an elegant side for meat and fish dishes or as a standalone treat for health-conscious eaters. With its vibrant color and expressive taste, it beautifully decorates the festive table, while its health benefits make it an excellent choice for everyday menus.
1
Thoroughly wash the beets and dry them with a paper towel (the beets should be medium-sized and preferably the same).
- Beet: 1 kg
2
Preheat the oven to 200 degrees.
3
Line a baking tray with foil, place the beets on it. Brush each with olive oil and salt. Cover with a second sheet of foil and seal tightly. Bake for 1-2 hours until tender - the baking time depends on the size of the tubers.
- Olive oil: to taste
- Salt: to taste
4
Meanwhile, prepare the balsamic glaze. In a saucepan, mix balsamic vinegar and sugar. Bring to a boil, stirring, and cook until syrupy consistency. Remove from heat.
- Balsamic vinegar: 0.5 glass
- Sugar: 2 teaspoons
5
Remove the beetroot from the oven, let it cool slightly, and peel it. Cut into medium pieces and transfer to a bowl. Drizzle with glaze and add 1 teaspoon of orange zest. Season with salt and pepper, and gently mix.
- Orange zest: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
6
Serve sprinkled with the remaining orange zest.
- Orange zest: 2 teaspoons