Balsamic Roasted Beets

Whenever I get to wondering whether there's a point to adding any more recipes into the overly-saturated blogosphere, someone sends me a recipe request.

Really, honestly and truly, I can't thank you guys enough for letting me know that this little blog of mine is actually useful to someone out there. Your comments, posts, and retweets are without a doubt what keeps me going. As Paul said to Julia, "You are the butter-like vegan substance to my bread."

Lisa, this is for you. It's my absolute most favorite-est way to prepare beets. I hope you like it!

Balsamic Roasted Beets

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced (red onion works as well)
1 tablespoon honey maple syrup
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 medium beets, cooked and thickly diced

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots (if ya got ‘em) and honey syrup in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette with salt and pepper to taste.

Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Eat 'em straight up or toss them in a salad. Add some candied walnuts and orange slices and you've got heaven on a plate.

Incidentally, the Bear goes nuts for these! It's like catnip for...uh...Bears.