Ingredients
- 1 kg beets, peeled and cut into wedges
- 60 ml Québec maple syrup
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped dill
Method
- Heat the oven to 190 °C and place the beets in a covered roasting dish.
- Toss with olive oil, salt, and pepper; roast covered for 35 minutes.
- Combine the maple syrup and balsamic vinegar, then coat the beets.
- Roast uncovered for 15–20 minutes more until tender and glossy; finish with dill.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 60 ml maple syrup; reduce the classic 60 ml roasting liquid to 30 ml; roast at 190 °C, 15 °C below the usual 205 °C.
Why Quebec maple syrup: Maple complements beetroot's deep earthiness, while balsamic vinegar prevents excessive sweetness. The glaze intensifies color and flavor without relying on refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →