Roasted Beets With Balsamic Glaze

• 2 pounds red beets
• 2 tablespoons olive oil
• Pinch coarse salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon orange zest
• Dash black pepper

1. Preheat oven to 400u0b0.
2. Prepare the beets by cutting off the green tops, trimming the root on the bottom and scrubbing clean.
3. Place the beets on a foil lined baking sheet. Brush with olive oil and sprinkle with coarse salt. Cover the beets with another sheet of foil folding the edges together to create a seal.
4. Roast for 1 to 2 hours or until a fork slides easily into the beet. Test them after one hour and then every 15 minutes until done. For the best flavor, even when you think they're done let them go for 15 more minutes. This will ensure that the sugars have caramelized and the flavor is at its best. Remove the beets from the oven and let cool. (If you are making the beets ahead of time, skip the next step until right before you are ready to serve them. Be sure to peel the beets while still warm though, otherwise the skins are difficult to remove).
5. While the beets are cooling make the glaze. Cook the vinegar and sugar; stirring often, over high heat until it reduces to a syrup. Set aside.
6. When the beets are cool enough to handle peel off the skin and cut into bite size pieces.
7. Place the beets in a bowl and drizzle the glaze over the top. Toss with the orange zest and black pepper to taste. Serve warm or cold.

red beets, olive oil, coarse salt, balsamic vinegar, sugar, orange zest, black pepper

Taken from food52.com/recipes/15088-roasted-beets-with-balsamic-glaze (may not work)