Chocolate & Balsamic Roasted Beets
~ Jerry James Stone
The future is all about surprising pairings. This one’s only unusual until you taste it, at which point you’ll see: chocolate and beets play together like old pals. 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 Pound red Beets
3 Tablespoons Olive Oil
½ Cup Balsamic Vinegar
¼ Cup Sugar
¼ Cup cocoa powder
½ Teaspoon vanilla extract
¼ Teaspoon Salt
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.
4. Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.
5. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
6. 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.
7. 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.
8. 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.
9. Serve the chocolate and balsamic roasted beets over the beet greens.
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.