Roasted Beets with Black Currant Balsamic
10 min Prep Time
30 min Cook Time
40 min Total Time
- 4-6 unpeeled beets scrubbed clean
- 2 teaspoons Rocky Mountain Olive Oil Frantoio Leccino Medium Extra Virgin Olive Oil
- 1/3 cup Rocky Mountain Olive Oil Black Currant Dark Balsamic Vinegar
- salt and pepper to taste
Preheat oven to 425 degrees F.
Trim off the top and bottoms of beets and cut into 1-inch cubes. Arrange in roasting pan. Drizzle olive oil and balsamic over the beets, season with salt and pepper, then toss to coat. Spread beets onto a single layer in pay and roast. Turn the beets half-way through roasting so they cook evenly. Cook approximately 30-40 minutes, until cooked through.