Family Kitchen

Balsamic Roasted Beets

Posted by jaimem on January 31st, 2011 at 5:52 pm

roasted beets 300x200 Balsamic Roasted BeetsEver since I was a kid I loved beets—even pickled in a can. Now that I’m grown up and have my own kitchen, I like to make them as often as possible. Probably my favorite way to make them is simply tossed in olive oil and roasted.

I’ve seen a lot of beet recipes, lately now with balsamic vinegar, and I thought I’d try making them as well. All I did was start off with the regular roasted beets that I usually make and right as I pull them out of the oven, I toss them with a little bit of balsamic vinegar. The vinegar really brightens the whole dish, which can be enjoyed warm, cold, or at room temperature.


Balsamic Roasted Beets

3 good size beets, cut into eighths
olive oil
kosher salt and pepper
1 tablespoon balsamic vinegar

1. Preheat oven to 400 degrees. Toss beets with a good glug (about 3 tablespoons) of olive oil, about a teaspoon of salt, and a pinch of pepper. Spread out on a cookie sheet. Bake for 20 minutes, toss, and bake for 20-30 minutes more. Beets should be slightly shriveled.

2. Remove from oven and toss with vinegar.

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Balsamic Roasted Beets
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2 Comments

Oh wow. This is so up my alley! I have some golden beets I bet this would be a great use of. Thanks!

JulieVR commented on Jan 31 11 at 7:05 pm

I make beets a similar way using a recipe from Jaime Oliver. The difference is you put the beets, oil, balsamic vinegar, as well as some garlic and rosemary or other herb in a tin foil pocket, seal it and bake for 45 minutes in a hot oven. SO yummy!!

Indigo commented on Feb 01 11 at 5:17 pm

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