Balsamic-Glazed Roasted Beets
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These beets are oven-roasted, intensifying their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.
If you’re a beet lover like I am, you’re going to love (and maybe even obsess over) these simply prepared beets. They’re oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.
You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and tossing over salads. The best part is that they’re good for you! Beets are a nutritional powerhouse — they cleanse the body, are chock-full of vitamins, minerals, and antioxidants, and are a great source of energy.
What you’ll need to make Balsamic-Glazed Roasted Beets
How to make them
Begin by cutting off the tops and roots off the beets, then peel the skin using a vegetable peeler. Be sure to use a stain-proof countertop or cutting board (not wood) because the juice stains. It will turn your hands pink too, but washes off pretty easily.
Cut the beets into 1 1/2-inch chunks, and then toss them on a foil-lined baking sheet with olive oil and kosher salt. Roast in a 400-degree oven for about 40 minutes, or until the beets are tender when pierced with a thin-bladed knife.
In the meantime, make the balsamic glaze. Combine the vinegar and maple syrup in a small, shallow pan and reduce it by about half. The syrup should just lightly coat the back of a metal spoon. Pay close attention and be sure not to over-reduce it; because of its high sugar content, it goes from sweet and syrupy to burnt and hard very quickly.
Toss the syrup with the beets and season to taste with salt and pepper. As you can see, the beet juice bleeds into the glaze, which turns it a gorgeous purple color and makes it earthy, sweet and — quite honestly — good enough to drink.
Serve hot or cold. Enjoy!
You may also like
- Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
- Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Kale, Apple, and Pancetta Salad
Balsamic-Glazed Roasted Beets
These beets are oven-roasted, intensifying their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.
Ingredients
- 6 medium beets (2 bunches, or about 3½ pounds)
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ⅓ cup inexpensive balsamic vinegar
- 1 tablespoon maple syrup
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 ½-inch chunks.
- Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
- Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
- Toss the glaze with the roasted beets. Serve hot or cold.
Nutrition Information
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- Per serving (6 servings)
- Calories: 97
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 243 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I thought this would taste too vinegary because it was so strong when I was cooking it down, but it came out so sweet when the glaze was mixed with the beets. Such a delicious side dish, thanks for this recipe 🙂
Great and easy recipe! My fiance loves beets and I wanted to surprise him with a beet dish that he would love. It is easy and delicious! These were very good warm but even better after sitting in the fridge for awhile! Will definitely be putting this into our cook book 🙂
Had some friends over for dinner one evening – the husband is especially fond of beets (as are we), so we made this without pre-testing. It was a great success!
Yummy! I loved it, my non-beet eaters did not like it (mind over matter). The sauce was easy to make. I did my prep work ahead since I had multiple things going to be cooked at once. Very easy recipe. I think the sauce could be used with steak or maybe pork chops, too. In my opinion this was fabulous. The color is so rich in color. Makes your plate look amazing. I highly recommend this recipe, and again beets can be sliced up ahead and cooked later. (1-2 hours ahead & possibly longer).
I made this last night for dinner. I paired it with “Pan Seared Salmon with Soy Mustard Glaze”, and it was delish. I wouldn’t change anything. The glaze was super easy to make. I prepared it the last ten minutes before the beets came out, so everything was ready to be combined at the same time. I loved the ease of making it, and all the ingredients were things I already had in the kitchen… Tons of flavors – I like the sweet and sour combo. If you like beets, you’ll like this dish. I wonder if next time I threw in some silvers of garlic to roast together, how that would work. =) Dinner was ready in under an hour. Fast and healthy. No complaints here!
Hi Jenn,
Can I substitute honey for the maple syrup?
Thanks!
Hi Ash, Yes, that would work fine.
Love beets and balsamic vinegar so the combination of these two was a win win in our opinion!
This looks absolutely delicious! Must try.
Beets were not a family favorite-they are now!
The beets are very flavorful: sweet and sour. The balsamic vinegar brings out the flavor of the beets. I served the Balsamic-Glazed Roasted Beets(onceuponachef.com) with Seared Swordfish with Tomato-Saffron Coulis(recipe at food52.com). This dinner is an excellent combination of flavors and is a colorful presentation on the plate.