Beets Agrodolce Recipe
Garden beets, honey balsamic & crumbled gorgonzola.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Topping
Method
Preparation
Roast the Beets
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.
Prepare the Sauce
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.
Assembly
Combine Ingredients
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.
Add Toppings
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.
