Balsamic and Citrus Roasted Beets
 
 
Serves: 6-8 servings
Ingredients
  • 2 medium golden beets, peeled and cut into ¾-inch-thick wedges (about ¾ pound)
  • 2 small candy-striped beets, peeled and cut into ¾-inch-thick wedges (about ½ pound)
  • 2 medium red beets, peeled and cut into ¾-inch-thick wedges (about 1 pound)
  • 4 tablespoons olive oil, divided
  • 2½ teaspoons kosher salt, divided
  • ½ cup balsamic vinegar
  • 3 tablespoons firmly packed brown sugar, divided
  • 2 large oranges, peeled and sliced crosswise
  • 1 tablespoon unsalted butter, cubed and softened
  • Garnish: chopped toasted pistachios
Instructions
  1. Preheat oven to 400°.
  2. In a medium bowl, toss together golden beets, candy-striped beets, 1½ tablespoons oil, and 1 teaspoon salt. Place in a 12-inch cast-iron skillet. In same bowl, toss together red beets, 1½ tablespoons oil, and 1 teaspoon salt. Place in skillet with golden and candystriped beets.
  3. Bake for 30 minutes.
  4. In a small bowl, stir together balsamic vinegar, 2 tablespoons brown sugar, and remaining ½ teaspoon salt. In a medium bowl, toss together oranges, remaining 1 tablespoon oil, and remaining 1 tablespoon brown sugar. Pour balsamic mixture over beets; add oranges.
  5. Bake until beets are tender, 30 to 35 minutes more. Add butter to skillet; gently swirl skillet to incorporate. Garnish with pistachios, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/balsamic-and-citrus-roasted-beets/