Fall and winter mean root vegetables. Sometimes you just can't think of another way to make beets. That's where this recipe comes in handy. It's a great side or an addition to a fall salad.
Roasted Beets with Balsamic Glaze via Serious Eats:
6 medium beets (2 bunches, or about 3½ lb.)
1 tsp. kosher salt
2 Tb. extra virgin olive oil
1/3 c. inexpensive balsamic vinegar
1 Tb. maple syrup
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for until the beets are tender when pierced with a thin-bladed knife, 35 to 40 minutes, tossing once with a spatula midway through.
Meanwhile, combine the vinegar and maple syrup in a small skillet. Cook over medium heat until the liquid is reduced by about half (it should lightly coat the back of a metal spoon). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets and chill until ready to serve.