Roasted Beets with Balsamic Glaze

Ingredients

• 5-6 medium beets, approximately 32 oz (907g)
• 2 tbsp. (1 fl oz / 30g) extra virgin olive oil
• 0.25 tsp. (0.05 oz / 1.5g) sea salt
• 0.25 tsp. (0.02 oz / 0.5g) freshly ground black pepper
• 0.5 cups (4 fl oz / 120g) balsamic vinegar
• 2 tbsp. (1 oz / 30g) maple syrup
• 1 tsp. (0.07 oz / 2g) fresh orange zest

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C).
2. Rinse the 5-6 medium beets (32 oz / 907g) thoroughly, trim the ends, and slice them into quarters. Slice each quarter into 0.25-inch thick pieces and place them directly on a large baking sheet.
3. Drizzle the sliced beets with 2 tbsp. (1 fl oz / 30g) of extra virgin olive oil and sprinkle with 0.25 tsp. (0.05 oz / 1.5g) of sea salt and 0.25 tsp. (0.02 oz / 0.5g) of freshly ground black pepper. Toss well to ensure an even coating, then spread the beets out in a single, even layer on the sheet.
4. Roast in the preheated oven for exactly 60 minutes, or until the beets are completely fork-tender.
5. In the meantime, combine 0.5 cups (4 fl oz / 120g) of balsamic vinegar and 2 tbsp. (1 oz / 30g) of maple syrup in a small saucepan set over high heat.
6. Cook the mixture for 5 to 7 minutes, stirring occasionally, until the liquid has reduced by half and achieved a rich, thick syrup consistency.
7. Remove the saucepan from the heat immediately and set the glaze aside to cool slightly.
8. When the beets are perfectly roasted, transfer them to a serving dish, drizzle them generously with the prepared glaze, and sprinkle with 1 tsp. (0.07 oz / 2g) of fresh orange zest right before serving.

Nutritional Information (Per Serving)

• Calories: 211 kcal
• Carbohydrates: 33 g
• Protein: 3.5 g
• Fat: 7.4 g

Chef’s Pro Tips

1. Protect Your Hands and Cutting Board: Red beets are notorious for staining everything they touch. Wear a pair of food-safe disposable gloves and lightly oil your cutting board (or use a plastic one that you don't mind staining) before peeling and slicing.
2. Cut Uniform Pieces: To ensure your Roasted Beets with Balsamic Glaze cook evenly, take your time slicing the beets into equal 0.25-inch pieces. If some pieces are much thicker than others, you'll end up with a mix of mushy and undercooked bites.
3. Watch the Glaze Closely: When reducing the balsamic vinegar and maple syrup, do not walk away from the stove. The high sugar content means the mixture can go from a perfect, thick syrup to a burnt, bitter mess in just a matter of seconds. Remove it from the heat as soon as it coats the back of a spoon.
4. Try Golden Beets: If you want a slightly sweeter, milder flavor (and zero red stains on your hands!), swap the red beets for golden beets. They look beautiful on the plate and roast exactly the same way.

Frequently Asked Questions (FAQ)

Can I make Roasted Beets with Balsamic Glaze ahead of time? Yes, this is a fantastic make-ahead side dish! You can roast the beets and prepare the balsamic reduction up to 3 days in advance. Store them in separate airtight containers in the refrigerator. When you are ready to serve, gently reheat the beets in the oven or microwave, warm the glaze slightly if it has become too thick, and toss them together before adding the fresh orange zest.

Do I need to peel the beets before roasting them? For this specific recipe where the beets are sliced into 0.25-inch pieces, it is highly recommended to peel them first for the best texture. While beet skin is completely edible and highly nutritious, it can become a bit tough and earthy when sliced and roasted this way.

What main dishes pair well with balsamic glazed beets? The sweet and earthy flavor profile of Roasted Beets with Balsamic Glaze makes them incredibly versatile. They pair beautifully with roasted chicken, pork tenderloin, or grilled salmon. You can also let them cool slightly and toss them over a bed of fresh arugula with some crumbled goat cheese or feta for a gourmet salad.

Can I use store-bought balsamic glaze instead of making my own? Absolutely! If you are short on time, you can skip reducing the balsamic vinegar and maple syrup. Simply roast the beets as directed, and once they come out of the oven, drizzle them with a high-quality, store-bought balsamic glaze.