An interesting twist on roasted beets, definately worth a try!
Roasted Beet with Dark Chocolate Balsamic
3 1/2 lbs. assorted small beets, scrubbed and trimmed
3 Onions, small, each cut into 8 wedges
1 Tbsp. Olivia's Extra Virgin Olive Oil
1 Tbsp. Olivia's Aromatic Herbal Sea Salt
1/2 Tsp. Olivia's Himalayan Sea Salt
2 Tbsp. Olivia's Dark Choclate Balsamic
Preheat oven to 425F
Wrap 3 beets at a time in tin foil, place in a shallow roasting pan. Roast for about an hour or until beets are tender when pierced.
Cool beets until able to handle, under running water slip peels off beets and quarter beets.
In roasting pan toss beets, onions, and EVOO and the salts, until well coated.
Roast 35 to 45 minutes or until onions are tender. Drizzle the Chocolate Balsamic over vegetables. Roast 5 minutes longer or until the balsamic is the consistency of syrup.
Toss to combine everything, and arrange on a serving platter, serve immediately