Roasted Sweet-and-Sour Beets

by BC Farms & Food  -  Permalink
July 16, 2013


Roasting brings out the intensity of the beets in this tangy side dish. Choose baby beets for sweetest flavor. Roasted sweet-and-sour beets are good as an appetizer or as an accompaniment for meat or chicken. You can roast (and freeze) the beets ahead to save time, and prepare the rest in a quick 2 minutes!

roasted sweet and sour beetsServes 4

4 baby beets, stems removed

1 tablespoon butter

1 1/2 tablespoons rice vinegar

1 tablespoon sugar

2 tablespoons fresh parsley


black pepper

Wash the beets and trim off the stems and roots. Place the beets in an oven-proof pan with a little bit of water, and cover. Roast at 400ºF (200ºC) for 30-45 minutes until tender, checking periodically to make sure the water has not evaporated. Allow the beets to cool. Slip the skins off the beets. Slice the beets.

Finely chop the fresh parsley. Melt butter in a frying pan over low heat. Add the beets, vinegar and sugar. Season with salt and pepper to taste, and cook for 1-2 minutes. Garnish with parsley and serve.

About Beets:

Beets: A Natural Medicine?

One Response leave one →
  1. 2013 October 7
    Lauren permalink

    Yummmm! I want to try this recipe with some of our garden beets

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