Ingredients
Method
- 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.
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.