Roasted Beets with Balsamic Glaze

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Every Saturday my dad heads to the local farmers market and, if the season is right, comes home with a big bunch of beets, which he then scrubs clean, boils, quarters, and marinates in oil and vinegar. So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works.

That said, over the years I can’t count the number of people who have tried to get me to roast beets instead of boiling them. They’ve insisted that roasted beets just taste better than boiled. I have roasted beets. Quite frankly, I haven’t been able to tell that big of a difference from boiled. Until now. Now I get it. These beets are great. The long roasting caramelizes the sugars in the beets adding all sorts of awesome flavor. The trick? Make sure the beets are wrapped in foil so they don’t dry out, and then forget to set the oven timer so you cook them 20 to 30 minutes longer than you think you should. By the time I took these beets out of the oven, they had roasted for an hour 45 minutes. There was so much caramelization the peels were like candy. They were a little harder to peel, but wow, so worth it.

The orange zest and balsamic glaze? Double wow. Like orange-y beet-y balsamic-y fireworks in your mouth. Watch out though, talk about high glycemic. These beets are addictive. Pace yourself. They will last for several days in the fridge.

Balsamic Roasted Beets

Roasted Beets with Balsamic Glaze Recipe

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  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 6 to 8.

Ingredients

  • 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
  • Olive oil
  • Salt
  • 1/2 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon grated orange zest
  • Freshly ground black pepper

Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

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2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

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Links:

Hate 'em or Love 'em Beets? from White on Rice Couple

 

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Showing 4 of 34 Comments

  • Andrea

    Fabulous recipe. Agree with everyone……….over roast! Skins slip right off. Can’t go wrong with a little balsamic glaze……

  • Jaime (Denim Debutante)

    I’m making this now – the comments are helping.

    I have some bacon, goat cheese and arugula – with some blood orange, I think this could be the best salad I’ve ever made!

  • Christie

    Wait, what? I thought beets are LOW on the glycemic index.

    Did you know that the two major sources for commercial sugar are beets and sugar cane? Beets are very high in sugar. So are carrots. Still they’re good for you, just don’t over do it. ~Elise

  • Val from PA

    Loved these!!! It was my first time roasting beets – I used gold beets cause a friend of mine gave them to me from her CSA share… They were a little bitter before I added the balsamic glaze… Made the house smell for a little while, but that didn’t bother me… Very tasty!

  • LeeAnn

    My husband, Mr. I Don’t Like Beets, LOVED these! Thanks for another fabulous recipe.
    (btw, quality balsamic vinegar will NOT give off the nasty odor and smoke that the low quality kind they sell at most grocery stores does. I used a 25 year aged bottle – I could drink this stuff straight!)

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