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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We love beets in our house, and this is a simple-yet-tasty way to enjoy them instead of just reaching for a jar.
The glaze is delicious, but what really sells these is the gorgeous color…dark, dark red, almost black, like a pint of Guinness held up to the light. This is a dish that proves you eat with your eyes as well as your mouth.
A lover of beets, this recipe is a keeper. Did not change a thing except mode of cooking. I roasted in convection onen, less time and temperature.
Whilst I do appreciate new ideas for Passover, as one of those quaint people who only uses foods labeled as Kosher for Passover this is yet another recipe using items that are Chametz free but are not available kosher for passover, namely Maple Syrup! I have cooked the beets with regular maple syrup and they are delicious!
These were absolutely delicious! A new family favourite
Thank you for your recipes. Each one I tried was very well received. Is there any substitute for balsamic vinegar that would work here?
Hi Sim, Unfortunately, I don’t think there’s a good substitute for the balsamic vinegar in this recipe– sorry!
sorry the balsamic vinegar failed the recipe!
I have made this beet recipe several times. Everyone, without exception, always loves it.
We loved this recipe. It reminds me of a healthier version of harvard beets.
I wondered if I can make this entire recipe the day before a dinner party and then reheat it? Thank you.
Hi Bridget, I think you could get away with that. You may need to add a little water if the glaze is getting too thick. Hope you enjoy!
This recipe is so good in its simplicity. Yes, equally good hot or cold, or room temperature. We receive a lot beets in our CSA share, and this is one way we enjoy eating them.