Roasted Beets with Orange Balsamic Reduction (Paleo, AIP

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 lb Beets
  • 1 tsp Ginger, ground
  • 1 tsp Orange, zest
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Drinks

  • 1/4 cup Orange juice

Found on zestypaleo.com

Description

Ingredients

• 1 ½ pound beets*
• 2 tablespoons coconut oil, melted
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground ginger
• ¼ teaspoon sea salt or to taste
• For orange balsamic reduction:
• ½ cup balsamic vinegar
• 2 tablespoons coconut sugar**
• ¼ cup orange juice
• 1 teaspoon orange zest

Directions

• Preheat the oven to 400F.
• Cut each beetroot in half, then slice each half into four wedges and cut each wedge by half.
• In a small bowl combine the coconut oil, thyme leaves, ground ginger and salt.
• Arrange the beets on the baking dish and coat them with the prepared spicy oily mixture.
• Wrap the baking dish tightly with aluminum foil, place on the medium rack of the oven and roast the beets for one and a half hour.
• While the beets are roasting, prepare the orange balsamic reduction. In a medium size shallow saucepan combine the balsamic vinegar, coconut sugar, orange juice and zest and bring to a boil over medium high heat. Lower the heat and simmer until the sauce is reduced by half and thickens a bit, set aside.
• Once the beets are ready, remove them from the oven and carefully discard the aluminum foil while trying not to burn yourself, as steam will escape from the beets.***
• Pour the orange balsamic reduction over beets, stir to combine and serve!