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45 min

Balsamic-Glazed Roasted Beets

Balsamic-Glazed Roasted Beets Photo 1


45 min


5 persons




0.00 rating-star (0)


Author: Antonina Blum

You’re going to love (and maybe even obsess over) these simply prepared beets. They’re oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish. The best part is that they’re good for you! Beets are a nutritional powerhouse — they cleanse the body, are chock-full of vitamins, minerals and antioxidants, and are a great source of energy.


  • medium beets: 6 piece (2 bunches, or about 3-1/2 pounds)
  • kosher salt: 1 tsp
  • extra virgin olive oil: 2 Tbsp
  • balsamic vinegar: 0.3 cup (inexpensive)
  • maple syrup: 1 Tbsp (+ freshly ground black pepper, to taste)

Metric Conversion

Stages of cooking

  1. Ingredients.

    Balsamic-Glazed Roasted Beets Photo 2
  2. Begin by cutting off the tops and roots off the beets, then peel the skin using a vegetable peeler. Be sure to use a stain-proof countertop or cutting board (not wood) because the juice stains. It will turn your hands pink too, but washes off pretty easily.

    Balsamic-Glazed Roasted Beets Photo 3
  3. Cut the beets into 1 1/2-inch chunks, and then toss them on a foil-lined baking sheet with olive oil and kosher salt. Roast in a 400 degree oven for about 40 minutes, or until the beets are tender when pierced with a thin-bladed knife.

    Balsamic-Glazed Roasted Beets Photo 4
  4. In the meantime, make the balsamic glaze. Combine the vinegar and maple syrup in a small, shallow pan and reduce it by about half. The syrup should just lightly coat the back of a metal spoon. Pay close attention and be sure not to over-reduce it; because of its high sugar content, it goes from sweet and syrupy to burnt and hard very quickly.

    Balsamic-Glazed Roasted Beets Photo 5
  5. Toss the syrup with the beets and season to taste with salt and pepper. As you can see, the beet juice bleeds into the glaze, which turns it a gorgeous purple color and makes it earthy, sweet and — quite honestly — good enough to drink.

    Balsamic-Glazed Roasted Beets Photo 6

History of the Balsamic-Glazed Roasted Beets:

Beets are a root vegetable that has been grown for over a thousand years. They have been used in cuisines all over the world and have many health benefits. In recent years, beets have become a popular vegetable for roasting and glazing with balsamic vinegar. The sweet and earthy flavor of the beets pairs perfectly with the acidic tang of the balsamic vinegar.

Tips and Tricks for Balsamic-Glazed Roasted Beets Recipe:

When making this recipe, it's important to use fresh beets that are firm and free from any soft spots. The older beets tend to be a bit tougher and will take longer to cook. It's also important to use a good quality balsamic vinegar that is not too sweet or too sour. It's best to use an inexpensive balsamic vinegar for this recipe as it will be reduced and sweetened.

When roasting the beets, make sure they are cut into chunks that are roughly the same size. This will ensure that they cook evenly. Be sure to also toss them in the olive oil and kosher salt so that they are coated evenly. This will help them to roast to a beautiful golden brown color.

When making the balsamic glaze, be sure to keep a close eye on it as it reduces. It can quickly go from a syrupy consistency to burnt and hard. It's best to use a shallow pan so that you can easily see the consistency of the glaze.

Tips for presenting the dish:

To present the dish, arrange the glazed beets on a platter or in a shallow bowl. Drizzle some of the balsamic glaze over the top and sprinkle with freshly ground black pepper. You can also top with some chopped herbs like parsley or chives for added flavor and visual appeal. Serve alongside your favorite main dish or as a light and healthy side. This dish is sure to impress your guests with its beautiful color and delicious flavor.

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