I. Love. Beets. And these roasted beets with tarragon and balsamic glaze is the perfect side dish or just great to eat all by itself.
Yes, I’m guilty to drizzling a little more glaze and tarragon on the slices and going to town on them. I love this recipe because its quick, simple and full of flavor! If you haven’t had tarragon before, it is a lovely bright herb that has taste similar to anise (think licorice).
The balsamic glaze is quick to put together, just equal parts balsamic vinegar and brown sugar. Bring to a boil and then simmer until reduced and nice and thick!
Roasted Beets W/ Tarragon & Balsamic Glaze
- 1-2 lbs beets
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
- kosher salt for seasoning
- fresh cracked black pepper
- extra virgin olive oil
- 4 tablespoons fresh tarragon, chopped
Trim off tops of beets and place them in a large pot with water to cover. Bring to a boil and then simmer for 20-30 minutes until tender. Let beets cool a little bit and then with a paper towel or dish towel, peel the skin from the beets (the skin comes off easier when beets are still a little warm).
While beets cook, in a small pot combine the vinegar and sugar. Bring to a boil and then reduce the heat. Reduce until nice and syrupy and mixture coats the back of a spoon, 10-15 minutes.
Preheat oven to 375° Slice beets 1/8-inch thick and place on a sheet pan. Season with salt, pepper and a drizzle of olive oil. Roast for 10 minutes and then add 2 tablespoons of the chopped tarragon and a healthy drizzle of the balsamic glaze. Continue to cook or another 5 minutes. Remove from oven and sprinkle with remaining tarragon and a little more of the glaze if need be. Enjoy!