How to Make the Best Roasted Balsamic Beets
Yields: 4 Servings. Total Time: 1 Hour 30 Minutes. Prep Time: 15 Minutes. Cook Time: 1 Hour 15 Minutes.
Ingredients for Roasted Balsamic Beets
- 3-4 medium beets (approx. 16 oz / 454g)
- 2 tbsp. (1 fl oz / 28g) extra virgin olive oil
- 1 tbsp. (0.5 fl oz / 14g) balsamic vinegar
- 0.5 tsp. (0.1 oz / 3g) sea salt
Step-by-Step Instructions for Roasted Balsamic Beets
- Preheat your oven to 375°F (190°C). Scrub the 3-4 medium beets (16 oz / 454g) thoroughly under cold water, trim the root ends off, and cut each beet into 6 even wedges before placing them directly into a baking dish.
- Drizzle the 2 tbsp. (1 fl oz / 28g) extra virgin olive oil and 1 tbsp. (0.5 fl oz / 14g) balsamic vinegar evenly over the beet wedges. Sprinkle with 0.5 tsp. (0.1 oz / 3g) sea salt, and toss everything together until the wedges are completely coated in the liquid.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven at 375°F (190°C) for exactly 1 hour.
- Carefully remove the foil cover from the baking dish and continue baking uncovered for an additional 15 minutes, or until the beets are fork-tender and the balsamic glaze has beautifully caramelized around the edges.
Nutritional Information (Per Serving)
Here is the approximate nutritional breakdown for one serving (1/4 of the recipe) of these Roasted Balsamic Beets.
- Calories: 112 kcal
- Carbohydrates: 11g
- Protein: 2g
- Fat: 7g
Chef's Pro Tips for Perfect Roasted Balsamic Beets
To ensure your dish turns out beautifully caramelized and tender every single time, keep these expert tips in mind:
- Protect your hands and boards: Beet juice is notorious for staining! Wear food-safe prep gloves when cutting the raw beets, and consider using a plastic cutting board rather than a wooden one to prevent permanent pink stains.
- Prioritize uniform cuts: Try your best to cut the wedges into equal sizes. If some pieces are significantly thicker than others, you will end up with a mix of mushy and undercooked beets.
- Invest in good vinegar: Because this recipe relies on so few ingredients, the quality of your balsamic vinegar matters. A slightly thicker, aged balsamic will yield a much richer, stickier caramelization during those final 15 minutes in the oven.
Frequently Asked Questions (FAQ)
Do I have to peel the beets before making Roasted Balsamic Beets? If you use young, organic beets and scrub them thoroughly, leaving the skin on is perfectly fine and adds a great rustic texture. However, if the skins feel exceptionally thick or tough, peel them with a standard vegetable peeler before slicing them into wedges.
Can I make Roasted Balsamic Beets ahead of time? Absolutely! These beets are fantastic for meal prep. They will keep in an airtight container in the refrigerator for up to 4 days. You can reheat them gently in the oven or serve them completely chilled tossed into a leafy green salad with goat cheese.
Why do Roasted Balsamic Beets turn out tough or dry? However, this happens when the baking dish isn't covered tightly enough during the first hour. The aluminum foil traps steam, which softens the dense root vegetable. Additionally, crimp the foil tightly around the edges before it goes into the oven.
