Roasted Red And Yellow Beets With Balsamic Glaze

Yield: 12 portions
Small red beets- trimmed, not peeled 12
Small yellow beets – trimmed, not peeled 12
Olive oil – 4 Tbsp.
Water – 1/2 cup
Balsamic vinegar – 1 cup
Brown sugar – firmly packed 6 Tbsp.
Salt – pepper to taste


  1. Place beets in shallow hotel pan. Whisk together olive oil and water. Pour over beets, tossing to coat well.
  2. Cover pan with foil. Bake at 400F until beets are tender, about 45 minutes. Uncover; let cool.
  3. In saucepan, stir together vinegar and brown sugar. Bring to boil over medium heat, stirring to dissolve. Reduce by 1/3. Remove from heat.
  4. Peel beets by slipping off skins; discard skins. Cut into thin slices. Drizzle with balsamic glaze. Season with salt and pepper. Toss well.