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Balsamic Roasted Beets
This recipe is kosher for Passover.
Balsamic Roasted Beets Eileen Goltz | Pareve
1 hour, 30 minutes 15 minutes
1 hour, 15 minutes
6 to 8 servings

A simple sweet-and-sour dressing complements roasted beets.

  • 6 medium beets (about 2½ lbs.)
  • ½ cup fresh orange juice
  • ¼ cup balsamic vinegar
  • 1 Tablespoon sugar
  • 1 star anise
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

  1. Preheat oven to 400°F.
  2. Leave root and 1 inch of stem on beets; scrub with a brush.
  3. Wrap beets in foil. Bake at 400°F for 1 hour or until tender.
  4. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
  5. Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil.
  6. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise.
  7. Combine beets, vinegar mixture, salt, and pepper; toss well.

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