Roasted Beets W/ Tarragon & Balsamic Glaze

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roasted beets with tarragon and balsamic glaze 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!

Enjoy y'all!

roasted beets with tarragon and balsamic glaze

roasted beets with tarragon and balsamic glaze

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
  1. 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). 

  2. 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. 

  3. 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!