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Roasted Balsamic Beets

Roasted Balsamic Beets

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In my opinion, nature’s bounty of beautiful, nutritious vegetables is completely underrated. And beets are a perfect example of this. They brighten up any meal with their gorgeous, earthy reddish-purple color and are highly nutritious to boot.

We eat beets in my house about once a week (our favorite vegetables are kale and broccoli; not a day goes by without those brassicas at our table). The nutrients in beets are also thought to assist in detoxification. That’s not why we eat beets, though, we just like them. They're delicious and super easy to prepare!


  • 3 -4 medium-sized beets, each cut into 4-6 wedges
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon sea salt, preferably Celtic

Roasted Beets With Balsamic Glaze Recipe

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.

How to cook golden beets

There are a few ways to cook golden beets before applying the balsamic glaze. 1) you can place the beets in a shallow baking dish, drizzle on some extra virgin olive oil, salt and other seasonings and then cover the entire baking dish with foil or 2) what I did here: drizzle on some extra virgin olive oil and wrap each beet individually with foil. The temp also varies. I roasted mine at 375 degrees, as opposed to 400 because I didn’t want to scorch them. But you know your oven best, so start with 375 and see how it goes.

Once they are done, you should be able to very easily scrape or peel off the outer skin. And for this yellow beet (above), when I opened the foil, as you can see here, some of the skin was already coming off.

I used a spoon to scrape the skin off. So easy!

With roasted beets, you don’t need a lot for maximum flavor because you really want to just enjoy the taste of the yellow beets. I simply sliced mine, and served them on a bed of greens, and drizzled extra virgin olive oil, salt and balsamic glaze (you can certainly just use balsamic vinegar). I devoured these roasted golden beets with balsamic glaze on Monday . . so the balsamic glaze was a-ok!

And that’s it! Serve these roasted golden beets with balsamic glaze as an appetizer or side with your meal. Delicious!

Recipe Summary

  • 8 carrots, or more to taste, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 4 medium beets, trimmed and scrubbed
  • 2 tablespoons honey, or more to taste
  • 3 tablespoons balsamic vinegar

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.

Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender roast up to 20 minutes more if necessary.

Peel and chop beets into 1-inch pieces.

Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

What are the health benefits of beets?

Fresh beets not only taste good, but they’re quite easy to make and have many health benefits too including:

  • Can help lower your blood pressure
  • Boost your stamina
  • Fight inflammation
  • Have anti-cancer properties
  • Are rich in valuable nutrients and fiber
  • Offer detoxification support

Just combine these few simple ingredients: fresh beets, balsamic vinegar, extra virgin olive oil and fresh rosemary then place them on a baking sheet and roast for about 20-25 minutes.

Superb! The combination of balsamic and rosemary paired with the sweetness of the beets really gave them a nice flavor.

Eat these Oven Roasted Balsamic-Rosemary Beets hot or chill them and add to your favorite salad. Even my teenager liked them! I’m so glad the days of only eating Chicken Dino’s are behind us, she’s really come a long way since I started this blog almost 4 years ago.

Now she’ll try just about anything once and isn’t that the whole point of introducing different foods at home.

Roasted Balsamic Beets & Carrots

Roasted Balsamic Beets & Carrots make the perfect sweet and savory side dish to accompany any meal.


  • 2 cups Fresh Beets, Peeled And Cubed (for 2 Cups You'll Need About 4-5 Medium Beets)
  • 2 cups Fresh Carrots, Peeled And Cut Into 1-inch Pieces (for 2 Cups You'll Need 2-3 Carrots)
  • 1 teaspoon Olive Oil
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoons Dried Thyme
  • 2 Tablespoons Balsamic Vinegar


Preheat oven to 425 F. Put the beets and carrots in a large bowl. Drizzle with the olive oil and add the salt, pepper and thyme. Toss to coat.

Spread the vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking.

Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.

How to make roasted balsamic and chocolate beets?

With an uncomplicated few steps, you can easily throw these chocolate and balsamic beets in the oven whilst preparing the rest of your dinner. They add a sophistication level to an everyday family lunch or a formal dinner party and are sure to go down a treat! Gain some more inspiration with our healthy chocolate recipes.

This balsamic and chocolate beets recipe is also a fantastic option for vegetarians and vegans. After tasting, you should experiment by adding some more of your favourite vegetables to make this dish into a mains rather than a side.

Want some more chocolate recipes? Have a look at our bean chili with chocolate and walnuts for a mains, and our salted chocolate caramel tart for dessert.


Use healthy oils (like olive and canola oil) for cooking, on salad, and at the table. Limit butter. Avoid trans fat.

Drink water, tea, or coffee (with little or no sugar). Limit milk/dairy (1-2 servings/day) and juice (1 small glass/day). Avoid sugary drinks.

The more veggies &mdash and the greater the variety &mdash the better. Potatoes and French fries don’t count.

Eat plenty of fruits of all colors

Choose fish, poultry, beans, and nuts limit red meat and cheese avoid bacon, cold cuts, and other processed meats.

Eat a variety of whole grains (like whole-wheat bread, whole-grain pasta, and brown rice). Limit refined grains (like white rice and white bread).

Incorporate physical activity into your daily routine.

A monthly update filled with nutrition news and tips from Harvard experts—all designed to help you eat healthier. Sign up here.

Explore the downloadable guide with tips and strategies for healthy eating and healthy living.

Roasted Beets with Goat Cheese and Balsamic Reduction

And just like that, it's September. When did that happen?!

It doesn't FEEL like fall (technically we still have a couple weeks), but we all know fall is coming, right?

Enter: All the roasted veggies.

Seriously - if there is a vegetable you don't like, just try roasting it and see if you change your mind. Roasting vegetables brings out their natural sweetness and makes them SO GOOD. I actually didn't think I liked beets for a very long time. they kind of always tasted like dirt and seemed a little mushy to me. (A ringing endorsement - I know - but wait, it gets better.)

But then I had roasted beets and what I came to realize is that it's CANNED beets I don't like! Seriously the difference between the two is night and day.

This simple combo of roasted beets with goat cheese and balsamic is the perfect way to highlight them. The tangy goat cheese is such a great accompaniment to the sweet, earthy flavor of the beets, and the balsamic reduction brings in a fantastic pop of acidity and sweetness.

Bonus: It turns out beets are really healthy for you too, so you can feel great while eating this absolutely delicious recipe!

The downside of preparing fresh beets is that they stain like craaazy. But! There are a few simple things you can do to make that less of an issue. First: Wear an apron to protect your clothes. I love aprons and I always wear them when I'm cooking anyways because I'm a bit of a messy cook, but they definitely come in handy with beets! Second: Cover your cutting board with a piece of parchment paper. Even if you slice through the paper a little bit when you're chopping them up, it will still keep the vast majority of stains off your cutting board, which you will be very happy about when it's time to do dishes.

(FYI - beets stain all the things. This is not limited to external things, if you catch my drift. just don't be alarmed when you use the facilities later.)

This is a very low-maintenance side dish because it tastes great warm, room temperature, or even cold right out of the fridge.


Earthy, sweet blood red beets brighten the cloudy days of early spring with their vibrancy. Smooth texture with light oil, the rich sour flavor of balsamic glaze awakens your senses just as the nearing sun awakens nature in early springtime.

An uncanny craving for beets usually strikes our fancy in February. Aptly described as "the most intense of vegetables" by Tom Robbins in Jitterbug Perfume, beets are full of earthy mystery. When roasted and drizzled with sharply rich balsamic vinegar beets become a sweet, juicy wonder.

Liver Cleansing in the Spring

Liver Bitterness

February comes at the bitter end of winter, the time of ashes. The natural environment offers slim pickings this time of year and the pantry is nearly bare. Early spring is the hardest month for animals in the wild. Anxiously awaiting the hope and promise of spring, lovers will make a last ditch effort on Valentine's Day to resurrect the dying embers of affection.

You may experience waves of bitterness, discouragement and a sense of failure in February. Try not to take these 'liver' emotions too seriously. Instead, these emotions offer an important cue.

Rich Blood

As soon as temperatures start to rise in early February, the body begins to metabolize some of the winter fats. The blood becomes rich and congested with these fats. It becomes thick and hard to circulate. Fatty blood makes February heart attack month. The fatty blood congests the liver as well. Much like a stuffed goose, your stuffed liver start to look as fatty as foie gras. You may have even noticed a week or two of dark, loose stools.

These important cues are signs your body is ready for cleansing. Ayurvedically, it is a critical time to cleanse the liver and jumpstart the body's fat metabolism.


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