This recipe turns plain beets into caramelized roasted beets with a balsamic glaze that tastes like a million bucks with very little work.
Roasted Balsamic Beets
This recipe looks slightly different from my original roasted beets, but it's no less delicious and simple to make. Thanks to the balsamic glaze, these roasted beets make a ridiculously tasty side that pairs great with salads and proteins.
Could you make these beets with items like roasted butternut squash, sweet potatoes, or other root veggies? Certainly, but beets are my favorite since their distinct flavor matches the notes of the balsamic glaze amazingly well.
What do They Taste Like?
Roasting unlocks the best flavors in any vegetable, especially beets. In this recipe, the balsamic glaze gives the caramelized roasted beets an irresistible tangy-sweet taste and makes their flavor even richer and savory. If you can’t get enough of this flavor, try my Balsamic Vinaigrette recipe and drizzle it over your favorite salads.
Ingredients
To make the roasted beets stand out, you’ll need olive oil, salt, chopped basil, and the balsamic glaze made with balsamic vinegar and honey. Below, I include the recipe for this epic homemade balsamic glaze, but you can use a store-bought reduction if in a hurry.
How to Make Balsamic Roasted Beets
- Prep the beets.
While the oven preheats, wash, peel, and cut the beets into ¼-inch thick slices. Coat them with oil and salt. - Bake.
Roast the beets at 400F for 20 to 25 minutes or until tender. Remove from the oven and set aside. - Make the glaze.
While the beets cook, combine vinegar and honey in a saucepan. Once the glaze reduces by half and easily coats the back of your spoon, remove it from the heat immediately. - Serve.
Finally, drizzle the roasted beets with the balsamic reduction and sprinkle with chopped fresh basil.
Laura’s Tips for Perfect Balsamic Beets
Depending on the recipe, beets can be peeled before or after roasting. In this recipe, you peel the beets before baking them in the oven to shorten the cooking time. If you don’t want to peel raw beets, try my recipe for whole roasted beets.
You want to make sure the beets are tender, almost caramelized; it adds more flavor, and quite honestly, raw beets don’t taste that great.
This is one of those recipes that can be made ahead and taste even better the next day. Setting it overnight gives the beets more time to absorb the flavors from the balsamic glaze.
You can enjoy this right out of the oven or refrigerate it for later. There’s no wrong way.
Yes, it’s true, cheese does make everything better, and in this case, soft goat cheese would be absolutely divine.
How to Use Balsamic Roasted Beets
You can serve these alongside your favorite chicken dinner, with salmon, over a green salad with extra veggies, build a roasted beet salad, or even enjoy them by themselves for a light meal.
Balsamic Roasted Beets
Ingredients
- 1 ½ pounds beets, washed, peeled, and sliced into ¼-inch thick slices
- 1 tablespoon olive oil
- ½ teaspoon salt
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- ¼ cup basil, chopped
Instructions
Prep:
- Preheat the oven to 400F.
- In a 9 x 13-inch baking dish, toss the beets with olive oil and salt.
Roast:
- Place in the oven and roast for 20 to 25 minutes or until the beets are tender. Remove from the oven and set aside.
Make the glaze:
- While the beets cook, combine the vinegar and honey in a saucepan over medium heat.
- Cook until the mixture reduces by half and easily coats the back of your spoon. Remove from heat immediately.
Combine:
- Drizzle the beets with the reduction and sprinkle with chopped fresh basil.
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Pam says
So good!