Balsamico-rozemarijn rode bieten

Ingrediënten

• 2½ pounds red beets — medium, 6 to 8 beets, trimmed, peeled and sliced 1-inch thick
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt — divided
• ¼ teaspoon ground pepper
• ¾ cup lower-sodium vegetable broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1½ teaspoons fresh rosemary — chopped, plus more for garnish
• 1 teaspoon Dijon mustard
• 1 tablespoon cold unsalted butter — cut into 4 pieces

Materiaal

• 9-by-13-inch metal baking pan
• foil
• paring knife
• liquid measuring cup

Bereiding

1. 1

   Preheat oven to 450°F. Toss sliced beets, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a 9-by-13-inch metal baking pan; arrange in a single layer. (Do not use a glass dish, which could shatter.) Cover with foil. Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.⏱ 50 min

2. 2

   Stir together ¾ cup broth, 3 tablespoons vinegar, 2 teaspoons honey, 1½ teaspoons rosemary and 1 teaspoon mustard in a liquid measuring cup; carefully pour into the pan. Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes.⏱ 20 min

3. 3

   Place the pan on a heat-safe work surface; immediately add butter pieces. Gently shake the pan back and forth until the butter is fully melted and emulsified. Garnish with rosemary, if desired.