• Netta Belle's Choice Beets with Balsamic Vinegar

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    Netta Belle's Choice Beets with Balsamic Vinegar
    Prep: 30 min Cook: 10 min Servings: 4
    by Julia Ann Souders
    62 recipes
    Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C. This recipe is from the Harvard University Dining Services. 2007-2014 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." Reg. "Trade-marks Canadian Intellectual Property Office." and All Rights Reserved.


    • 6-8 beets 2 inches in diameter, steamed & cut into 1 inch pieces
    • 2 tablespoons canola oil
    • 2 tablespoons balsamic vinegar
    • Sea Salt to Taste
    • Freshly ground black pepper to taste
    • 1 teaspoon fresh parsley, finely chopped


    2. Wash and trim the beets, leaving 4 inches of stems on top and the root end.
    3. Steam in pressure cooker for 15 minutes under pressure or use a steamer for 15 minutes.
    4. Briefly cool in cold water; drain.
    5. Using plastic gloves prevents staining hands; slide the skin off the beets.
    6. Cut into 1-inch cubes into oven-proof dish.
    7. Preheat oven to 425 F.
    8. DRESSING:
    9. Whisk together canola oil, balsamic vinegar, salt and pepper.
    10. Pour dressing over beets, turning to coat evenly.
    11. Bake for 10 minutes.
    12. Remove to a serving dish, sprinkle with chopped parsley

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