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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Do you think I could use the ready to eat beets that are found in the refrigerator section of Trader Joes and use those instead to save time? Thanks so much for all your wonderful recipes!
Glad you like the recipes, Danielle! Yes, using the pre-cooked beets should work. 🙂
I love this recipe, just made it and now have to wait until dinner to actually eat them which is going to be hard! Love the sweet and savoury taste. Never roasted beets before and was amazed at how easy and relatively mess free it is compared to boiling the beets and then cutting and seasoning, which is the way I was thought from when I was little. Will definitely repeat!
These beets are Wonderful! I harvested my first crop of beets three weeks ago, and then more to follow. I followed the instructions exactly the first time. They were perfect for me, but my family asked me to add more maple syrup. This time I used 3 Tablespoons of Maple Syrup, with No other adjustments. I still love them!! Another perfect recipe, Jenn.
Another superb recipe… I use your recipes all the time… The great thing is that the ingredients are perfect, down to the amount of salt and pepper required.
Don’t have to change any quantities. Only for some recipes that require fresh cream I use Greek yoghurt as I can’t eat cream.
Thank you …
Wow! – Kinda small beets – came up a little short on volume, and added some carrots cut to the same size to fill in. Unsurprisingly, they took on a lot of the red color. Result was really attractive on the plate, without detracting at all from the taste. Shouldn’t be classified as a vegetable, these are closer to candy.
Thanx.
I have never been a fan of beets, but my husband loves them. I have made some of your recipes and thought let me give this one a try. This made me into a beet lover. The taste was unbelievable and I would not change the recipe at all. I might try a mixer of colored beets next time.
This first recipe I tried from Onceuponachef remains my favorite. It turns out that it is not only much easier & less messy to peel uncooked beets than hot cooked ones (which I’ve done for 50 years) they are super tasty & sweet. And the easy glaze is miraculous addition. Try them!
Finally! A recipe that makes me AND my husband happy to eat beets! This was fantastic. As a non-intuitive cook, I appreciate the way no assumptions are made of previous cooking knowledge, and the pictures of how it’s supposed to look at various stages ensures that it WILL turn out like the pictures!
I only have regular syrup.. would that work fine?
Hi Crystal, Can you clarify what you mean by regular syrup? Do you mean pancake syrup?
I made this with a chocolate balsamic. Yummy.