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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!
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!
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!