Roasted Beets with Orange Balsamic Reduction
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 ½ pound beets*
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground ginger
  • ¼ teaspoon sea salt or to taste
  • For orange balsamic reduction:
  • ½ cup balsamic vinegar
  • 2 tablespoons coconut sugar**
  • ¼ cup orange juice
  • 1 teaspoon orange zest
Instructions
  1. Preheat the oven to 400F.
  2. Cut each beetroot in half, then slice each half into four wedges and cut each wedge by half.
  3. In a small bowl combine the coconut oil, thyme leaves, ground ginger and salt.
  4. Arrange the beets on the baking dish and coat them with the prepared spicy oily mixture.
  5. Wrap the baking dish tightly with aluminum foil, place on the medium rack of the oven and roast the beets for one and a half hour.
  6. While the beets are roasting, prepare the orange balsamic reduction. In a medium size shallow saucepan combine the balsamic vinegar, coconut sugar, orange juice and zest and bring to a boil over medium high heat. Lower the heat and simmer until the sauce is reduced by half and thickens a bit, set aside.
  7. Once the beets are ready, remove them from the oven and carefully discard the aluminum foil while trying not to burn yourself, as steam will escape from the beets.***
  8. Pour the orange balsamic reduction over beets, stir to combine and serve!
Notes
*4 medium size beets
**Feel free to substitute with maple syrup or honey
***Test the beets with a fork and if they are still a bit hard return to the oven for additional 15 minutes or until fork tender.

Variations: Use lemon instead of orange and/or omit thyme and ginger for a purely citrus sensation. You can also use other root vegetables instead of beets.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-roasted-beets-orange-balsamic-reduction/