Roasted Baby Beets with Balsamic, Orange and Mint
- 1 1/2 lb. trimmed baby red beets
- 1 1/2 lb. trimmed baby golden beets
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup balsamic vinegar
- 3 Tbs. firmly packed dark brown sugar
- 2 Tbs. finely slivered fresh mint
- 1 orange
Thoroughly wash the beets and pat dry with paper towels. Place in a roasting pan, add the olive oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. Slip off the skins and quarter the beets lengthwise.
Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes. Remove from the heat and let cool.
Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine. Transfer to a serving platter. Using a citrus zester, zest strips of orange directly over the beets so they will absorb the flavorful oil from the zest. Garnish with the remaining mint. Serve immediately.