roasted beets


• 1/4 c. sugar
• 1 lb. Red beets
• 3 Tbs. Any C&C EVOO
• 1/2 c. Vanilla Balsamic Vinegar
• 1/4 c. coca powder
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

Preparation:  Pre-heat the oven to 400 degrees. Trim & peel red beets, reserving the beet greens. Cut beets into wedges. Rinse the greens, remove the large stems and set aside to dry. Place beets in small baking dish, cover with 2 Tbs. of olive oil, mixing them so that all slices are coated. Cover dish with foil and bake for @45 minutes, or until a knife can easily pierce the largest piece. In a small sauce pan, combine the 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 tsp. vanilla extract and 1/4 tsp. salt. Warm it over a medium heat until the mixture combines & thickens. In a small saute pan, add the chopped beet green with 1 tbsp. of oil and cook over medium-low heat just so that the greens wilt.

*An original Carter & Cavero recipe adaptation from