Roasted Red and Yellow Beets with Balsamic Glaze

Most beet varieties are available in markets in late spring. Although the most common type sold is deep garnet-red, you'll also find golden beets and even ones with concentric red and white stripes reminiscent of a candy cane. To insure freshness and tenderness, choose small or medium beets with their greens still attached. Remove the greens as soon as you get home, as they will leach moisture from the roots if stored intact over long periods. Garnish the dish with fresh parsley sprigs, if you like.
Average Customer Rating:
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Customer Reviews for Roasted Red and Yellow Beets with Balsamic Glaze
Review 1 for Roasted Red and Yellow Beets with Balsamic Glaze
5 out of 5
5 out of 5
Sweetman
,New York
,NY
November 28, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
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Wonderful and festive!
November 28, 2011
This is the easiest side dish---and it always turns non-beet eaters into fans! I suggest roasting the yellow/red beets in separate dishes and tossing together only just before dressing them--this prevents the red beets from "bleeding" onto the others. Also, I find that I never need all the sauce, so dress to taste, and save the rest for another dish! I sometimes add orange zest for a sweet kick. Hands down, this is a crowd pleaser!
Pros: Yield, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Cons: beets stain! be careful!