Balsamic Roasted Beets
Growing up, I had no idea that you could eat beets any way but from a can and then pickled. I thought they were delicious but didn’t discover the real taste without them being pickled till about 4 years ago. In so many restaurants they are served with carrots and potatoes, other root vegetables, and I sometimes will order an item on the menu of a restaurant just to get the side of beet root. This recipe is a delicious side to any dinner and they taste delicious. Bonus—they turn your tongue purple, guaranteeing your kids will eat them. I need to start making them more and in different ways. Do you like beets? Did eat them pickled like I did growing up? If you’ve never tried a beet but want a cheap, easy, and delicious side dish, this is the recipe for you!
PrintBalsamic Roasted Beets
Delicious oven-roasted beets with a yummy balsamic glaze!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6-8 side servings 1x
Ingredients
2 pounds medium whole beets
3 Tbl olive oil
1 Tbl honey
2 Tbl balsamic vinegar
½ tsp thyme
½ tsp pepper
1 tsp salt
A few pinches of sea salt flakes
Instructions
Preheat oven to 425 F.
Wash each beet and trim leaves if necessary. If too large, cut in half. Wrap each piece in foil and place on a baking sheet. Bake in the oven till tender, about 45-50 minutes for a medium beet. When done, a fork should go in pretty smooth. (it won’t be quite as easy to put a fork in as a done baked potato is)
Remove from oven and remove foil. Let cool till they can be handled.
While beets are cooling, in a medium bowl combine the, oil, honey, vinegar, thyme, pepper and salt. Set aside.
Once beets are cooled, with a paper towel, rub off the skin. Skins should peel off easily. Cut into bite size pieces and place in sauce mixture. Stir to combine.
Place back in oven for 5-10 minutes to help beets soak up some of the delicious sauce.
Serve warm and enjoy.
Notes
Cold water gets beet stains off of skin better than warm water will.
Keywords: Roasted Beets
