- 2 1/2 pounds medium-size fresh beets with stems trimmed to 1 inch
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh ginger
- 2 1/2 tablespoons balsamic vinegar
In a small bowl, combine olive oil, ginger, and vinegar.
Cut beets in half and arrange, cut side up, on cookie sheet. Brush all parts of beets except the stems with ginger-vinegar mixture. Roast, uncovered, until beets are very tender, 20 to 25 minutes. Arrange on a platter, cool slightly, and serve warm.