2 bunches Baby Chioggia Beets
2 tbsp. Jansal Valley Extra Virgin Olive Oil
½ head of Garlic, peeled
2 Shallots, peeled and halved
½ tsp. Salt and ½ tsp Pepper
¼ c. and ½ tbsp Domaine de Provence Red Wine Vinegar
1 tbsp. Jansal Valley Tangerine Honey
1 tbsp. Butter
Petite Chives for garnish, finely chopped
Preheat oven to 400° F.
Cut the tops off of the beets, leaving about 1 inch of stem. Scrub beets with vegetable scrub brush. Slice beets in half and toss together with garlic, shallots, and extra virgin olive oil. Sprinkle with salt and pepper then place in an oven-safe sauté pan and roast for 25 minutes, or until tender.
Remove pan from oven and place on the stove over medium heat. Next, deglaze the pan with butter, honey, and ¼ cup vinegar. Turn the heat up to medium-high, stirring constantly so the liquid can attain a syrupy consistency. Once the desired consistency of the glaze is achieved, continue stirring to coat vegetables evenly. Remove from heat and add reserved ½ tbsp of vinegar. Season with salt and pepper to taste and garnish with chopped petite chives.