1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

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


  1. Preheat over to 400 degrees.
  2. 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.
  3. 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.
  4. Simmer, stirring occasionally until the mixture thickens after about 10 minutes. Remove from heat.
  5. 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.
  6. Plate and top with orange slices and walnuts.