Balsamic roasted beets are a delicious side dish combining the mild earthy flavor and natural sweetness of beets with the tangy richness of balsamic vinegar. Simple to prepare with only 5 ingredients, this oven roasted beets side dish is the perfect addition to any festive meal or formal dinner party. This roasted beetroot recipe is great to prepare ahead of time with little effort.
Why you’ll love this recipe
- Easy to prepare: While the beets need their time to gently roast in the oven, the preparation is quick and easy. Just chop the beets into chunks, drizzle with olive oil and let the oven do the rest of the work.
- Versatile: Roasted beets can be used as a stand alone side dish to a whole range of main dishes. They also combine great in a salad or with other roasted vegetables.
- Availability: Beets are available nearly all year round.
- Vibrant: The vibrant red and purple hues of the beetroot adds a beautiful splash of color to any meal.
Beetroot roasted with balsamic glaze
Beetroot is a very versatile, nutritious and healthy vegetable that can be enjoyed in many ways, including being roasted, boiled, pickled or just eaten raw as well as an addition to salads, soups and juices. Roasting beets, also known as beetroot, brings out their natural sweetness while maintaining their lovely texture.
The tender roasted beets are drizzled with balsamic glaze which offers a unique and distinctive taste by combining the natural flavors of the beetroot with the rich, tangy and slightly sweet balsamic reduction. The result is a delicious side dish that can be combined with a whole range of meat-based and vegetarian meals.
Roasted beets ingredients
- Beets: Choose fresh beets that feel firm to the touch and with a smooth skin. Older beets with a soft feel and rough, wrinkled skin can result in dry, woody and fibrous roasted beets. While I have used red beets, you can use any color for this beetroot recipe.
- Olive oil: The beets are tossed in olive oil to make them roast evenly. The fruity flavor of olive oil combines perfectly with the beets. Use any other type of oil you have at home which is good for roasting at higher heat, according to personal preference.
- Salt and pepper: This roasted beet recipe only needs basic seasoning with salt and pepper. I use kosher salt and freshly ground black pepper for the best results.
- Balsamic glaze: I prefer using balsamic glaze for its thicker syrupy consistency and mildly sweet and tangy flavor. As an alternative, mix 2 tablespoons of balsamic vinegar with 1 teaspoon of honey and mix well. Use either store-bough balsamic glaze or make your own homemade balsamic reduction with this recipe.
How to roast beets
It’s really very simple to prepare this beets recipe. Most of the ‘work’ is in the preparation, and the oven will take care of the rest. One consideration is that while peeling beets isn’t necessary as it depends on personal preference, I prefer to peel and cut them before roasting. This makes for easier roasting with a smoother texture.
TIP: Beets have a beautiful vibrant red color which can stain your skin and nails. Wearing surgical gloves will protect your hands from staining. If you don’t have gloves, wash your hands immediately with water and soap after handling the beets to remove the red hue. Also, protect your wooden chopping board with parchment paper as the red color stains will be difficult to remove from the wood.
- Prepare the beets: Cut off the stem and the root end. Use a vegetable peeler to remove the skin and cut in equal bite-size pieces of about 1-inch or 2.5cm.
- Prepare the oven dish: Layer a roasting tray, oven dish or sheet pan with parchment paper, then add the cut beets, after you have tossed them in a bowl with olive oil to coat. Spread out the chopped beets in a single layer, then season with salt and pepper.
- Roast the beets: Place the oven dish in a preheated oven (375℉ or 190℃) and roast for 40 minutes, tossing them halfway through the cooking time to allow for equal roasting. Test after 30-40 minutes if the beets are almost tender. Do that by piercing one with a fork or sharp knife. About 5 minutes before they are ready, drizzle them with balsamic glaze then roast for the last 5 minutes in order for the glaze to set on the beets.
- Serve: Serve warm with an optional extra drizzle of balsamic glaze, olive oil and seasoning. Garnish with fresh parsley.
Tips & tricks
- Don’t overcook: You’ll want the beets to be tender but still have a bit of a firm bite. So keep an eye on the oven in order not to overcook them too soft.
- When to add the balsamic glaze: The balsamic glaze has natural sugars that will burn if in the oven too long. So only add the balsamic reduction at the end of the roasting time. Another option is to only drizzle with balsamic glaze after roasting but before serving.
- Cooking time: The total cooking time will depend on the freshness of the beets, how large or small the chunks are, and if you leave the skin on or not. Always test with a fork how soft the beets are to estimate the cooking time.
Serve roasted beetroot as a side with meat dishes like pork chops, roasted chicken, lamb or beef. Beets also pair very well with salmon. With a heavier meat dish preferably serve warm but with grilled salmon you can even serve them cold, with a dollop of sour cream and dill.
How to store
This roasted beet recipe is great to prep ahead. Allow to cool to room temperature after roasting and store in the fridge in an airtight container for up to 3-4 days. Re-heat in the microwave or oven on low temperature, or just them serve cold.
More roasted vegetable recipes to try
- Roasted balsamic Brussels sprouts
- Roasted butternut with Brussels sprouts
- Roasted fennel and carrots
- Foil roasted Mediterranean vegetables
Balsamic roasted beets
- 1 pound (450 grams) beet roots
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- freshly ground pepper to taste
- 1 tablespoon balsamic glaze
- Preheat the oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper.
- Wash the beets, remove the roots and leafy stem. Peel and cut into even bite-size pieces (about 1 inch or 2.5 cm). Peeling the beets before roasting is optional. (see notes)
- Place the beets on the lined baking sheet after first tossing with olive oil in a bowl, then add salt and pepper to coat. Arrange the beets evenly in a single layer across the sheet.
- Roast the beets for 40 minutes, tossing them half way to ensure equal roasting.
- After 40 minutes, drizzle with balsamic glaze and roast for another 5 minutes or until fork tender. They are ready when you can easily pierce them with a fork.
- Remove from the oven, season with more salt and pepper to taste. Serve warm with another drizzle of balsamic glaze and fresh parsley.
- Peel the beets: The skin becomes softer when roasted but the peel has a more earthy flavor. So whether to peel the beets or not is a matter of personal preference.
- Cooking time: The total cooking time will depend on the size of the beets. Keep an eye on the oven in order not to overcook the beetroots.
- Wear plastic gloves: Wear surgical gloves when handling the beets in order not to stain your hands. When not wearing gloves, wash your hands immediately with water and soap after chopping and peeling the beets.
- Chopping board: Use a plastic chopping board or protect your wooden chopping board with parchment paper or something else to avoid staining the wood.