Tangy, sweet vinegar adds an acidic and delicious contrast to these balsamic roasted beets for an easy side dish everyone will crave.
You can serve these alongside your favorite chicken dinner, over a salad, or by themselves- they’re that good.
Roasting the Beets
Roasting unlocks the best flavors in any vegetable, especially beets. This recipe looks slightly different from my original roasted beets, but it’s no less delicious and simple to make. Here’s what to do:
Preheat the oven to 400F. Wash, peel, and slice the beets.
Place the beets into a baking dish and toss with oil and seasonings.
Roast for 20 to 25 minutes or until the beets are tender.
Prepare the balsamic glaze and drizzle over the beets. Toss to combine and top with chopped herbs. Bon appetit!
Could you make this 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, which I go into detail about right below.
The sweet and tangy balsamic glaze is what really makes this veggie side dish stand out. You can use a storebought reduction or make your own, which I show you how to do below. All you need is balsamic vinegar, honey, and a saucepan.
- In a medium saucepan, combine the vinegar and honey over medium heat.
- Cook until the mixture thickens and reduces by half; it should easily coat the back of your spoon. Remove from heat immediately.
Make sure to watch the mixture carefully since it can quickly go from perfection to burnt.
Make Next: Balsamic Vinaigrette for Salads
Tips for Perfect Balsamic Beets
These beets are an easy dish to perfect and don’t take much effort to taste like a million dollars. Here are a few tips for best results as you prepare this dish as a stand-alone side or for a roasted beet salad.
Cook until tender
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.
Make it ahead
This is one of those recipes that can be made ahead and taste even better the next day. Setting overnight gives the beets more time to absorb the flavors from the balsamic glaze.
Enjoy hot or cold
You can enjoy this right out of the oven or refrigerate 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.
Balsamic Roasted Beets
- 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
- Preheat the oven to 400F.
- In a 9 x 13-inch baking dish, toss the beets with olive oil and salt. Place in the oven and roast for 20 to 25 minutes or until the beets are tender. Remove from the oven and set aside.
- 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.
- Drizzle the beets with the reduction and sprinkle with chopped fresh basil.