3 small beets
Salt and pepper
1 tablespoon white balsamic vinegar (depending on pan size this might evaporate too quickly causing the butter to separate)
1 tablespoon butter
Preheat oven to 400°F. Wash beets and let dry.
Line a baking sheet with foil. Rub beets with olive oil and sprinkle with salt and pepper. Place beets on the sheet tray and cover the whole thing with foil tightly.
Roast beets in the oven for 20 to 30 minutes, or until tender. They are done when a cake tester inserted into the center of a beet meets no resistance.
Remove pan from oven and remove foil cover. Transfer beets to a large bowl with tongs and cover the bowl tightly with saran wrap. Let sit for 5 to 10 minutes or until the beets are cool.
Once cooled, peel the skin off using a paring knife. On cutting board with parchment paper, cut the beets in half and then into 1-inch wedges.
When ready to serve, place the wedges in a medium sauté pan with the white balsamic vinegar and butter and heat them through. Simmer the vinegar and then add the butter. This should come up to a simmer and form a glaze. Add 1 tablespoon of water if needed to prevent the butter from “breaking.”
Taste the beets for seasoning and adjust with salt and pepper if necessary.