I love beets. I always have. There is something very earthy about roasting beets. The aroma of heated earth, olive oil, lemon zest and pepper wafting its way through the kitchen. Then the peeling of the warm deep purplish orbs which turns my hands a brilliant burgundy.
Place about 3 to 4 scrubbed/ trimmed beets in heavy duty aluminum foil, pour olive oil over beets, sea salt, ground pepper, lemon zest. Sealing foil, roast beet packet for approximately an hour at 400 degrees. If a knife inserts easily into the beets, they are done, if not, continue cooking, checking every 15 min.
I chop them into cubes, or you may just want to slice them. Take about a 1/2 cup of balsamic vinegar (I like to use a black current balsamic adding additional red wine vinegar), a handful of sugar (about 2 tablespoons), boil this down to a thickened syrup…pouring over the beets, topping with lemon zest, fresh ground pepper and sea salt—Earthy goodness