Balsamic Roasted Beets

3 cups of peeled and diced beets

1/2 teaspoon kosher salt

1 Tablespoon chopped rosemary

Fresh cracked black pepper

1/2 cup balsamic vinegar

1 Tablespoon brown sugar

1/2 cup chopped walnuts, toasted

1 orange peeled and cut into 1/4 inch thick rounds

Preheat over to 400 degrees.
In a bowl, toss the Pompeian Smooth Extra Virgin Olive Oil, beets, salt, rosemary and black pepper. Spread onto a baking pan in an even layer.
Bake for 15-20 minutes. While beets are baking, bring balsamic vinegar and brown sugar to a gentle boil in a saucepan, then reduce heat to medium low.
Simmer, stirring occasionally until the mixture thickens after about 10 minutes. Remove from heat.
Once beets are tender, remove from oven and place in a pot with the balsamic glaze. Toss mixture until beets are coated in the glaze.
Plate and top with orange slices and walnuts.