Did you know that you can make Red Velvet Cake with roasted beets? I made one recently and it was quite good. The photos sucked so I need to redo the photo shoot but the cake itself was scrumptious.
I was really quite surprised by how well beets and chocolate played together. So, of course, I wanted to take that combo to the next level, and turn it on its head a bit. Well…here you go!
This dish is earthy as one would expect from the beets. And it is no surprise how well balsamic compliments that flavor. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie. I think you are going to like…no, LOVE it.
1. Preheat the oven to 400 degrees.
2. Trim and peel the 1 pound of red beets, reserving the beet greens. Then cut the beets into wedges.
3. Rinse the greens, remove the large stems and set aside to dry.
3. Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.
4. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
5. In a small sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.
6. In a small saute pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
7. The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze.
8. Serve the chocolate & balsamic roasted beets over the beet greens.
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
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