Taste of the Beach Recipe
Station Beach would like to share some recipe ideas for you to shake up your favourite dishes and try out our fantastic premium Extra Virgin Olive Oil & Balsamic Vinegar and unique products from our store.
Roasted Beets with Ascolano Olive Oil and Chocolate Balsamic
Local beets are bountiful in Ontario and make a gorgeous side dish for any dinner.
For a fun, fresh twist here is a recipe for roasting beets and finishing them in a chocolate balsamic glaze
Start by rinsing and peeling your beets (this recipe is for roughly a pound of beets – adapt the volume as suits your meal).
Tip: wear gloves if you don’t want red hands after peeling
- Chop beets into bite size pieces and toss in a tablespoon of Ascolano Olive Oil and sprinkle with coarse sea salt and freshly ground pepper – mix well.
- Place in a shallow roasting pan spread as flat as possible. Cover with foil.
- Roast in a pre-heated 400F oven for 20 minutes then remove and stir.
- Cook for an additional 10-20 minutes, check for doneness with a toothpick – beets should be softened but still slightly firm. If they are hard, return to oven and cook for another 10 minutes, then check again.
Now the fun part – the glaze!
Toss the roasted beets in 2 tablespoons of Chocolate Balsamic Vinegar. Add back to the oven, uncovered for another 10 minutes and stir. Continue to cook checking every 5 minutes until beets are soft and balsamic has thickened. Serve warm or allow to cool and serve as a salad (toss with a small amount of Ascolano and sea salt).
Station Beach products in this recipe…
~ Ascolano Olive Oil
~ Chocolate Balsamic Vinegar
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