How to roast beets in the oven and make a balsamic glaze to drizzle over the top!
Preheat your oven to 400”F
Trim the green ends off of the beats leaving about 1 inch stem.
Rinse the beets well then wrap them loosely in aluminum foil with a drop of water. Bunch up at the upper end to create a pocket. 2 beets in each pocket works perfect.
Place them in a baking dish and roast in the preheated oven for about 1 hour to 1 1/4 hours for the larger beets.
Alternately you could line a deep roasting dish with aluminum foil, place the beets inside with a few tablespoons of water, then cover with another sheet of foil.
Remove the beets from the oven and allow them to cool a little until safe to handle.
Hold each beet in a paper towel and using a pairing knife pull away the skins/peel. Slice them into wedges and arrange on a platter.
Drizzle the roasted beets with a light blood orange infused olive oil and a generous amount of the balsamic glaze.
Whisk together the honey and balsamic vinegar in a skillet and bring to a simmer.
Cook on medium low flame until reduced by half and thickened enough to coat the back of a spoon. Allow to cool for a few minutes then drizzle over the roasted beets.