Balsamic-Glazed Roasted Beets
This post may contain affiliate links. Read my full disclosure policy. 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 Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Roasted Brussels Sprouts with Balsamic Vinegar and Honey Kale, Apple, and Pancetta Salad RecipeComments (58)Add Comment Recipe Comments (58) Add Comment 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 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. 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 Powered by 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 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. See more recipes: Dairy-FreeGluten-Free AdaptableSaladsVegetables & SidesVegetarianAmerican Dairy-Free Gluten-Free Adaptable Salads Vegetables & Sides Vegetarian American