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Serious Salads

Roasted Beets with Balsamic Glaze

Roasted Beets with Balsamic Glaze

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!

Roasted Beets with Balsamic Glaze

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About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:45 minutes
This recipe appears in: Serious Salads: Roasted Beets with Balsamic Glaze

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

Procedures

  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.

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