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–+ servings
Roasted Balsamic Beets with cilantro garnish.
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5 from 1 vote

Balsamic Roasted Beets

These glazed, roasted beets make a substantial side dish or a great addition to a fall salad bowl. It you start with cooked beets they can be ready in less than 30 minutes.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 124kcal
Author: Carolyn Hetke

Ingredients

  • 4 medium beets See Note 1 for time saving tips
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • fresh cilantro for garnish optional Can substitute parsley.

Instructions

  • Wash and trim stalk end of beets. Boil vigorously for 60-75 minutes until fork tender when pierced. (Alternatively roast at 350° for 60-75 minutes). Check beets for doneness after 55 minutes. See Note 1 & 2 for time-saving options.
  • Drain beets and allow to cool enough to be able to handle them. Trim off root end and peel. (See Note 1 below if are starting with already cooked beets.)
  • Increase oven to 425 ° Line a glass baking dish with parchment paper to make clean up easier. Make sure the parchment reaches the edges and has a bit of a lip if possible so no juices can run underneath the parchment. (Alternatively just spray the dish with cooking spray.)
  • Cut beets into about 1" cubes and toss with the olive oil and salt and transfer to the baking dish.
  • Drizzle the Balsamic/honey mixture over the cubes and stir to coat them evenly. Roast a further 10 minutes or so until beets are evenly heated and the Balsamic mixture is thick and sticks to the beets.
  • Garnish with fresh cilantro or parsley if desired. Serve immediately hot or over a green salad at room temperature.

Notes

  1. You can buy pre-cooked beets or use whole canned beets to save time.  Drain any liquid.
  2. The fastest way to cook beets is to pressure cook them. It may take 20 minutes of less depending on the size of your beets. Wash beets and trim but do not peel. Proceed with instructions for your pressure cooker. 
If starting with cooked beets, refer to Step 3 but warm the beets for 15 minutes, then add the glaze ingredients, stir to coat and and bake another 10 minutes.
Beets can be cooked and peeled 2-3 days before the final roasting.
Leftovers keep well for 2-3 days in the fridge.

Nutrition

Calories: 124kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 424mg | Potassium: 560mg | Fiber: 5g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg