4 medium red beets, scrubbed
½ cup Olio’s 25 Star “White” Balsamic Vinegar
2 tablespoons Olio’s Blood Orange Olive Oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons chopped fresh mint
Preheat oven to 400°F. Wrap each beet in foil to cover. Place in oven
and roast until tender when pierced with a fork, about 1 hour. Remove
from oven and carefully remove foil; allow beets to cool about 10
minutes. Meanwhile, prepare the glaze:
Place vinegar in a small saucepan and heat over medium; bring to a boil.
Reduce to a simmer and cook until
reduced by half, 5 to 10 minutes. Watch carefully as vinegar will turn
from syrup to burnt caramel in a matter of minutes (which you don’t
want!). Add oil, salt, and pepper; simmer an additional 1 minute,
stirring to mix. Remove from heat. When beets are cool enough to
handle, peel the skins off with a vegetable peeler or fork (they
should slide off easily). Quarter each beet; place in a large bowl.
Add glaze and toss to coat well. Add mint, toss, and serve.
Makes 4 to 6 servings.