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Balsamic Roasted Beets (pareve)
This recipe is kosher for Passover.
Balsamic Roasted Beets (pareve) Eileen Goltz | Pareve

makes 6-8 servings

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


6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


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