Roasted Beets With Balsamic Glaze

Roasted Beets With Balsamic Glaze
  • Yield:serves 4
  • Active time:15 minutes
  • Total time:45 minutes
  • Rated: 5.0

These beets are oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and tossing over salads. The best part is that they're good for you! Beets are a nutritional powerhouse—they cleanse the body, are chock-full of vitamins, minerals and antioxidants, and are a great source of energy.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 6 medium beets (2 bunches, or about 3-1/2 pounds)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup inexpensive balsamic vinegar
  • 1 tablespoon maple syrup

Directions

  1. 1.

    Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.

  2. 2.

    Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for until the beets are tender when pierced with a thin-bladed knife, 35 to 40 minutes, tossing once with a spatula midway through.

  3. 3.

    Meanwhile, combine the vinegar and maple syrup in a small skillet. Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.

  4. 4.

    Toss the glaze with the roasted beets and chill until ready to serve.