Roasted Balsamic Beets

I was perusing my latest Southern Living magazine and saw an ad for McCormick spices that included some great recipes.  So I went to mccormickgourmet.com, and yes, indeedy, they have all kinds of great recipes (that use their spices and products, duh).  Here is one that caught my eye.  I love the fact they've used two different colored beets that really brings  jewel tones to the dish.  I ate at Tom Colicchio's Craft restaurant and they had a salad very similar to this.





Makes 12.  Calories, 73, sodium 174mg, fat, 1g, protein, 2g

• Fiber Rich  • Low Calorie  • Low Fat

3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 tablespoons balsamic vinegar

1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.

2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.

3. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.