Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. 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. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!