Roasted Beets - Glazed with Balsamic Vinegar

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We are becoming beet freaks.  
The downside:  They are messy.  Turn your hands pink.  They stain clothes.  You might have to warn your kids school that your child ate beets the night before...lest they panic during potty time.
But, oh, they taste SO good!  My girls love them.  I love them.  Hubby loves them.  They have zero fat, they are high in folate, and a cup of cubed, cooked beets is a meager 64 calories.  Plus a healthy dose of folate.  What's not to love?  :)
Usually I just roast them in the oven and eat as is.  Then I found this recipe from Simply Recipes.  The balsamic glaze was really good...added depth to the beets.  Great recipe and will make again for sure.
The best part is watching my girls eat them...they get a kick out of eating the beet and then smiling at each other...showing off pretty pink teeth.  ;)

 INGREDIENTS

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon grated orange zest
• Freshly ground black pepper

Directions

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. (you may want to use gloves to save staining your hands)  Cut the beets into bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Yield: Serves 6 to 8.

recipe from Simply Recipes