2 lbs red beets, medium sized, scrubbed clean
olive oil
salt

Glaze:
½ cup balsamic vinegar
2 tsp sugar
1 tsp grated orange zest
freshly ground black pepper

Directions:
Preheat oven to 400° Line a roasting pan with
aluminum foil. Cut beets into cubes, the smaller the
faster they cook. Place the beets in the pan. Rub
olive oil over the beets and sprinkle with salt. Cover
the beets with another sheet of aluminum foil.

Roast for 30 min-2hrs, depending on the size of the
beets. After 30 min, test doneness by poking with a
fork. Beets are done once tines go in easily. Remove
from oven.

While the beets cool, prepare glaze. In a small sauté
pan, add the balsamic vinegar and sugar. Heat on
high until the vinegar has reduced to a syrup
consistency. Remove from heat.

After the beets have cooled but are still warm, peel
off skins and discard, cut into bite-sized pieces and
place in clean bowl. Pour glaze over beets, stir in
orange zest, add salt and pepper to taste.