Garden beets, honey balsamic & crumbled gorgonzola.

Preheat your oven to 400°F (200°C). Clean the garden beets under running water to remove any dirt. Wrap each beet individually in aluminum foil, place them on a baking sheet, and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.

Roast the Beets

While the beets are roasting, prepare the agrodolce sauce. In a small saucepan over medium heat, combine the balsamic vinegar, honey, olive oil, salt, and black pepper. Bring the mixture to a simmer and allow it to reduce for about 10 minutes, stirring occasionally until slightly thickened.

Prepare the Sauce

Once the beets are roasted and cooled enough to handle, peel the skins off using your hands or a paper towel. Cut the beets into wedges and place them in a serving bowl. Drizzle the warm agrodolce sauce over the beets, tossing gently to coat.

Combine Ingredients

Crumble the gorgonzola cheese over the beets and sprinkle with chopped fresh parsley for garnish. Serve immediately, or let it sit for a few minutes to allow the flavors to meld.

Add Toppings

Garden beets

Balsamic vinegar

Honey

Olive oil

Salt

Black pepper

Gorgonzola cheese

Fresh parsley

Beets Agrodolce

Make Beets Agrodolce Recipe in just 1h 15m. Garden beets, honey balsamic & crumbled gorgonzola.

Beets Agrodolce Recipe

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