- medium-sized golden beets tops removed
- 3 medium-sized red beets tops removed
- 2 cups Traditional Balsamic Vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 3 tablespoons Tuscan Herb Olive Oil
Preheat oven to 350 degrees. Scrub the outside of the beets, then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet and bake in preheated oven for about 50-60 minutes, or until beets are fork-tender. Remove beets from oven and let sit until cool enough to handle.
While beets are cooking, heat Traditional Balsamic Vinegar and honey in a small sauce-pan over medium-high heat. Slowly simmer and reduce heat gradually until balsamic is thick and bubbly, about 3 minutes. Using clean hands, rub off the peels to the beets, or as an alternative, use a sharp vegetable peeler to shave off the peels. Slice the peeled beets into 1/4″ rounds. Season beets with salt and pepper to taste and toss with Tuscan Herb. Arrange rounds on a platter, then drizzle with the Traditional Balsamic Vinegar glaze.