A delightful dish of roasted beets glazed with ginger and balsamic vinegar, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the beets.
Scrub the beets clean, trimming off the leaves and root tips.
Use a vegetable brush to remove all dirt from the beets.
Wrap each beet tightly in aluminum foil and place them on a baking sheet.
Wrapping in foil helps retain moisture during roasting.
Roast the beets in the oven for 40-50 minutes or until tender.
Check doneness by inserting a knife into the beet; it should slide in easily.
Remove the beets from the oven and let them cool slightly. Peel off the skins.
The skins should slip off easily; use a paper towel to assist if needed.
Cut the peeled beets into wedges.
Cut uniformly for even cooking and presentation.
Heat olive oil in a skillet over medium-low heat. Add the ginger and sauté for 1-2 minutes.
Keep the heat low to prevent burning the ginger.
Add the beet wedges to the skillet and toss to coat with the ginger oil.
Ensure all pieces are evenly coated for maximum flavor.
Drizzle balsamic vinegar over the beets and cook for another minute.
The vinegar will create a lovely glaze on the beets.
Season with salt and pepper to taste, then serve warm.
Taste and adjust seasoning as needed for the perfect balance.
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