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I made this tonight and I love the results; the flavors are great together. Size wise, my beets looked like those in the photo. I roasted them at 385 degrees for 1.5 hours with skins on. To be honest, I forgot to add salt or pepper and used a prepared glaze because I had it handy. Next time I make this I will add the pepper but I don’t think it needs the salt. My bottom line is that I highly recommend this recipe.
Great beet flavor, the balsamic vinegar really gives it a tangy flavor. This will make a good side dish.
Delicious. I served this on a bed of arugula and micro greens fresh from my garden. This is a keeper recipe.
Great flavour! I was just curious though…when I poured the syrup over the beets, the syrup hardened and became candy…granted I did eyeball the vinegar and sugar so maybe I put too much sugar?
Hi TDot, if it hardened, it sounds like you just cooked it too long, past the syrup stage, and on to the candy stage.
Ok thank you! I’ll watch it much closer next time. It was still tasty though!
Very tasty and fresh! You may not be able to stop making it after trying.
I do this, but on the grill.
Absolutely fantastic! I have always hated beets. We will be having these at least once a month
Wow! This recipe is EVERYTHINGGGG. I love beets, however, I have only ever had them roasted once at a restaurant, although only lightly seasoned I thought they were delicious. I decided to dig around online to find a good recipe I could make at home. When I stumbled upon this recipe I decided to give it a try and omg amazing. This will now be my staple beet recipe. Thank you for sharing!
So glad to hear, Ana. Yay, team beets!
Loved it, Great flavor, it had a sweet earthy taste. This is one of the best roasted beet recipe I have tried.
Wonderful Tony, I’m so glad you like it!
Ohhh yes!!! I had purchased beets to juice but wasn’t too crazy about the flavor… ok, I couldn’t choke it down! . I found this recipe online, the beets are DELICIOUS!! I will definitely make this again, and again! ❤️
If you add lime juice to beet juice the taste is much better: remove skin from raw beets before juicing, add lime juice, water and sweeten with honey.
Totally amazing as advertised!! My family was so quiet devouring the beets. Definitely make more than you want!
Hello :) Seems like a yummy recipe! Can’t wait to try it out this weekend.
Do you think I could sub the sugar with maple syrup for the glaze?
Hi Marina, I haven’t tried subbing the sugar with maple syrup but I don’t see why it wouldn’t work. If you try it that way, please let us know how it turns out for you!
I subbed sugar with agave
We made this exactly as the recipe called for with one exception, we cut the sugar to 1 teaspoon, because we are not fans of sweet glazes. Unfortunately for us it was still sweet for us. We will use the technique for roasting the beets but will just reduce the balsamic vinegar alone next time.
I am lazy, so I peeled beets first and cut them into 1/4″ slices. Put them in a roasting pan with olive oil, fresh thyme, salt and pepper. Covered pan tightly with foil and roasted for an hour. I didn’t want to take the time to reduce balsamic, so I uncovered beets and poured a few tablespoons balsamic vinegar over and sprinkled the sugar over as well. Roasted another ten minutes and served warm. Forgot the orange zest, and they were still extremely yummy. Will definitely make these again! Thank you.
Katie, use a roasting pan with a cover
Is there another good option besides aluminum foil? I don’t use it to cook with but still would like to attempt this recipe.
What about parchment paper packets?
I’m trying 2 shallow baking pans, one on the bottom and one used upside-down as a cover. It usually works as my go-to replacement for foil.
I don’t use aluminum foil either for cooking food but the upside down cake pan for a lid works just fine so the beets don’t dry out, or the good ole roasting pan with the lid on.
Try lining the foil with parchment paper
Fantastic recipe. Really enjoyed every bite. Did not have an orange so used Lemon Zest and it was perfect! Thank you
I did this a little different. I peeled and cubed the raw beets, mixed all ingredients in a bowl then tossed with beets. Placed in a greased 9×9 pan, dotted butter over the top and baked 400 degrees for 1-1 1/2 hrs till beets carmelized and fork tender. They were like candy!!! Yumm!.
You found out something that most people don’t know. Beets and butter are a magical combination! Also, try grating raw beets on a box grater and sauteing them in butter. Cover and reduce heat, while you mince some onion and grate some fresh ginger. Add to skillet with beets, stir to mix and cook for a few minutes. Then cover, adding a tablespoon or so of water to create a little steam, and cook over low heat until beets are tender crisp. Salt & pepper and season to taste. The first time I made this, I served it with meat loaf, mashed potatoes and cream gravy. It was truly delicious and loved by my family. But, it was the flavor of the hot butter, beets and ginger that really created the magic!