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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!.
Can the beets be roasted a day or two ahead of time, then warmed just before you add the glaze? Thank you
Hi RoseMary, I don’t see why not!
Curious: why put olive oil if you’re peeling off the outer shell? Does it matter?
Hi Michelle, good question! Because unlike water, oil doesn’t turn into steam when it is surrounded by high heat, oiling the beets allows the outside of the beets to get very hot, encouraging caramelization of the sugars in the beets.
Tried this recipe last night and it is delicious! The orange zest is a lovely added flavor.
Fabulous recipe. Agree with everyone……….over roast! Skins slip right off. Can’t go wrong with a little balsamic glaze……
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!
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
sugar beets produce commercial sugar, not the beets you buy for dinner. Regular beets only have a GI of 64
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!
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!)
Thank you Elise. I tried the recipe and loved it; my wife, not so much. I think the reason is threefold: I like balsamic and it is not her favorite, reducing the balsamic for the glaze is overpowering (Turn on the EXHAUST FAN right away BEFORE adding the vinegar. The overpowering aroma filled the house and turned her off before she even tried it.), and while I had it grated and on hand, I forgot to add the orange zest (She liked it better once I added the zest; so did I, but to me it was great either way!).However, I was wise enough to leave some roasted beets free from the glaze–and these she devoured with approval. Roasting is good! Thanks again.
My fourth batch of this recipe is in the oven right now. Everyone loves these! So simple-SO delicious!
I love roasted beets. So much tastier and easier than boiled, I think. And I’m all about easy when it comes to cooking. A friend brought be me incredible balsamic vinegar syrup with orange from The Burrough Market in London that is incredible on them.
I had to drive 43 miles to nearest grocer to satisfy my yearning to try this recipe. I would do it again in a heartbeat. I took this as a side dish to a neighbors dinner invitation, they were eaten up before the meal was set on the table. A Real Winner!
These were great! I substituted carrots for half of the beets with delicious results. I roasted the beets for almost 2 hours, adding the carrots at the 1.5 hr mark. Thanks for a great recipe!
I have a recipe for a salad that uses roasted balsamic beets similar to this recipe. After being cooked, cooled and chopped, the beets are tossed with Arugula, chopped walnuts, cranberries and cubed avocado. Then topped with crumbled goat cheese. It is to die for and my friends frequently request it. The beets make this salad!
I have also left the arugula out and served it as a side dish instead.
I love roasted beets! My husband and I discovered them at Oceanaire (our local seafood restaurant) and make them at home regularly.
My husband – aka My Chef – peels and quarters them prior to roasting, as well as tossing them in salt, pepper and olive oil. He roasts them in a baking dish with a fitted lid. In the last five minutes (or so) of roasting he tosses the beets with some basalmic vinegar. As he serves, he crumbles blue cheese (the stinkier, the better!) over them and the flavors simply explode.
I cannot wait to try your method and draw some comparisons… any excuse to eat more of these is a good one in my book!
Love the idea with blue cheese, thanks! ~Elise
This is making me so looking forward to “beet season”! I’ve been doing them every week all summer for several years. I just get a big bunch or 2 at the farmer’s market, and then scrub them and wrap in foil and bake till done. So easy, and I use a couple of paper towels to rub the skins off while still hot. It’s a breeze and then when cool, I dice them and keep them in the fridge. We eat them (cold) most every day, usually either on a salad or plain with feta cheese sprinkled on them. YUM :) I am looking forward to trying this new recipe!
I can’t believe that my (once) picky kid, now a college boy, LOVES these beets. You’re right about roasting them long enough. They always take longer than you think they should. If I don’t get around to peeling them while they are still warm, I pop them in the microwave for about 30 seconds and the skins cooperate. Now I feel a beet craving coming on….Nice post, Elise!
Thanks for the tip on the microwave Sally! ~Elise
My mom always pickled beets, but our family favourite was “Harvard Beets” so your recipie brought back many happy taste memories. Would not change a thing, made them for dinner tonight and all I can say is WOW – and thanks for sharing!
I love beets. I even love them raw.I do something similar, except I toss the beets in olive oil-balsamic-fresh orange juice before throwing them in the oven, then give them a sprinkle of finely grated orange zest the second they come out. Orange really complements the flavor of beets.
Love this recipe! I also just put peeled beets in with any pot roast – so potatoes, carrots, beets, whole onions, and meat make that meal. The beets make it special.
Roasted beets are wonderful! I scrub them, then leave them unpeeled and wrap them in foil. Then I throw them in the slow cooker until they’re cooked enough that I can glide a fork into them (or, until there’s beet juice escaping from the folds of the foil!) After that, I only need to wait until they cool a bit and I can slip the skins right off.
And of course, I use this method when I make your beet hummus!
My husband loves beets and is always asking me to make them. Until now, I only boiled them and dressed them with red onions, salt, pepper and oil and vinegar dressing and served them cold. This recipe sounds very good and the roasting intrigues me. I love roasting veggies but never tried it with beets. I will try it. We all thank you especially my husband.
Man get outta here. Slap them beets trimmed and peeled in dutch oven with 1/3 water,1/3 chicken stock, and 1/3 balsamic vinegar.Bake them little fools for 45-1 hr. What you talkin’ about. The beets cut up on anythang like salads or as a side will make you slap somebody. It will not be your fault, I aint lying.
I prefer to peel them before roasting them – when you do, the great sugary caramelization on the edges of the beets isn’t lost with the peeling process. I usually quarter or slice them before roasting as well, so they are in bite sized pieces ready to eat once they are done – even so, to do take over an hour to cook!
sounds delicious and i will definitely be making them…i love roasted beets and whenever i see lovely beets at the store or farmers market and am sure to get them….but i never peel them…i scrub them really well before roasting…cut into equal sizes unless they are very small…roast for an hour with a bit of balsamic over them (wrapped tightly in foil) and a pinch of sugar…unwrap and enjoy. YUM.
Your dad’s approach is similar to what I have been used to growing up in Serbia. We were never without boiled and seasoned beets in the pantry. I have transformed my beet-hating American husband to a beet lover with beets seasoned with garlic, salt, pepper, vinegar, and oil.Your recipe would be a welcome alternative – sticky and sweet sounds really good right now:)
This looks wonderful. I have discovered that you can actually avoid peeling beets altogether. Just scrub with a vegetable brush before roasting. The scrubbing removes the dirt and thins the peel. just be sure to wear gloves while scrubbing.
I roast my beets with similar flavors, but a slightly different process. Peel and cut the beets (yes, your hands will get a bit red!), place in a roasting pan with orange juice and honey, cover the pan with foil, and roast. The honey and OJ will glaze the beets, and make them taste like candy.