A simple brown sugar and balsamic vinegar dressing flavors these delicious golden beets.
Cook Time: 1 hour
Total Time: 1 hour
Yield: Serves 4
- 1 pound golden beets, cooked, peeled, and diced*
- 1 to 2 tablespoons finely chopped red onion
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
To cook the beets, scrub, cut off tops, and place the beets in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium low, cover, and cook until tender, about 45 minutes to 1 hour, depending on size. To roast, , wrap the trimmed, scrubbed beets in aluminum foil. Place on a baking sheet and roast in a 375° oven until fork tender, about 1 to 1 1/2 hours, depending on the size of the beets.
Cool the beets and slip skins off when the beets can be handled. Cut in 1/2-inch pieces.
Combine the remaining ingredients and toss with the beets. Refrigerate until serving time.