Roasted Beets with Balsamic Glaze Recipe

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.

Roasted Beets with Balsamic Glaze — Elise Bauer

The Trick to Great-Tasting Beets

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?

First, make sure the beets are wrapped in foil so they don't dry out.
Second, cook them 20 to 30 minutes longer than you think you should.

I forgot to set the timer and by the time I took these beets out of the oven, they had roasted a full hour and 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. These beets are addictive. Pace yourself.

Storing Roasted Beets

Store these roasted beets with their glaze in the refrigerator for up to 5 days. Eat them cold or room temperature.

What Else To Serve With Roasted Beets

Want to make it a meal or serve these beets as a side dish? You could make an easy light lunch just by adding some mixed greens and poached chicken to your bowl.

As a side dish, these beets pair beautifully with roast chicken or pork chops. Enjoy!

More Ways to Enjoy Beets

Roasted Beets with Balsamic Glaze

Cook Time 75 mins

Total Time 75 mins

Servings 6 to 8 servings

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

Preheat oven to 400°F and line pan with aluminum foil.
Prepare the beets:

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.

Elise Bauer

Elise Bauer
Roast the beets:

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.

Elise Bauer
Prepare balsamic glaze:

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.

Elise Bauer
Peel and cut cooked beets:

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.
Pour glaze over beets:

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.