Roasted Beets with Balsamic Olive Oil
Ingredients
- 2 lb small beets (1½ to 2 inches in diameter)
- ¾ teaspoon sea salt
- ½ teaspoon fresh coarsely ground black pepper
- 2 tablespoons Extravagonzo Red Chili Culinary Oil
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon Balsamic Vinegar
Instructions
- Heat oven to 425°F.
- Cut off all but 2 inches of beet tops.
- Wash beets; leave whole with root ends attached.
- Place beets in ungreased 13×9-inch pan.
- Sprinkle with salt and pepper.
- Drizzle with Extravagonzo Red Chili Culinary Oil.
- Roast uncovered about 40 minutes or until beets are tender.
- Let beets cool until easy to handle, about 30 minutes.
- Peel beets and cut off root ends; cut beets into ½-inch slices.
- In medium bowl, toss beets, basil, balsamic vinegar and remaining Extravagonzo Red Chili Culinary Oil.
- Serve warm or at room temperature.
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