3 medium-sized golden beets tops removed
3 medium-sized red beets tops removed
2 cups Traditional Dark Balsamic Vinegar
1 tablespoon honey
Salt and pepper to taste
3 tablespoons Tuscan Herb Olive Oil
Preheat oven to 350 degrees. Scrub the outside of the beets, then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet and bake in preheated oven for about 50-60 minutes, or until beets are fork-tender. Remove beets from oven and let sit until cool enough to handle. Meanwhile, heat Traditional Dark Balsamic Vinegar and honey in a small sauce-pan over medium-high heat. Slowly simmer and reduce heat gradually until balsamic is thick and bubbly, about 3 or so minutes. Use a sharp vegetable peeler to shave off the peels. Slice the peeled beets into 1/4" rounds. Season beets with salt and pepper to taste and toss with Tuscan Herb Olive Oil. Arrange rounds on a platter, then drizzle with Traditional Dark Balsamic Vinegar glaze.