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Epicurious
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Beets with Balsamic Vinegar

By David Waltuck and Melicia Phillips

3.6

(10)

The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled "tradizionale"); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor.

Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces.

Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.

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