Pomegranate Balsamic Beets

From the Kitchen of: Helen Smith


2 pounds beets, washed and trimmed
1 tbsp. olive oil
salt and pepper
2 sprigs of fresh rosemary, 1 for roasting and 1 for the glaze
1/4 cup Traditional Balsamic Vinegar
½ cup Pomegranate Dark Balsamic Vinegar
1 tsp. honey
1 tbsp. Butter
Crumbled Feta (to top, if desired)


Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.

While the beets are roasting make the glaze by combining balsamic vinegar, pomegranate balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let it reduce for approximately 10-12 minutes until quite thick and the glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.

When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.

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