This is a print preview of "Netta Belle's Choice Beets with Balsamic Vinegar" recipe.

Netta Belle's Choice Beets with Balsamic Vinegar Recipe
by Julia Ann Souders

Netta Belle's Choice Beets with Balsamic Vinegar

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." nettabelleschoice.com and cookbookinabox.com. All Rights Reserved.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4 1/2 cups

Ingredients

  • 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

Directions

  1. STEAMING THE BEETS:
  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