A Jerry James Stone Recipe
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Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees.
- Trim and peel the 1 pound of red beets, reserving the beet greens. Then cut the beets into wedges.
- Rinse the greens, remove the large stems and set aside to dry.
- Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.
- Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
- 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.
- 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.
- 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.
- Serve the chocolate & balsamic roasted beets over the beet greens.
- Enjoy!
