Ingredients
- Fresh Beets: 2 pounds, medium-sized, choose firm beets with smooth skin. Beets are the star of the show, offering earthy sweetness and vibrant color.
- Olive Oil: 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. Olive oil helps the beets roast beautifully and adds richness.
- Balsamic Vinegar: ½ cup, high-quality balsamic vinegar is crucial for a flavorful glaze. Balsamic vinegar brings a tangy sweetness that complements the beets perfectly.
- Maple Syrup (or Honey): 2 tablespoons, adds extra sweetness and helps thicken the glaze. Maple syrup provides a vegan-friendly option, while honey works equally well.
- Garlic: 2 cloves, minced, fresh garlic enhances the savory notes and adds depth of flavor. Garlic beautifully complements both beets and balsamic.
- Dried Thyme (or Rosemary): 1 teaspoon, optional, but adds an herbaceous touch. Thyme or rosemary provides a subtle earthy aroma that elevates the dish.
- Salt: ½ teaspoon, or to taste, sea salt or kosher salt is preferred. Salt enhances the flavors of all ingredients.
- Black Pepper: ¼ teaspoon, freshly ground black pepper is recommended. Pepper adds a subtle spice and balances the sweetness.
Instructions
- Preheat Oven and Prepare Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly under cold water, scrubbing off any dirt. Trim the tops and root ends of the beets, leaving about an inch of stem attached to prevent color bleeding during roasting.
- Toss Beets with Olive Oil and Seasoning: In a large bowl, toss the beets with olive oil, salt, pepper, and dried thyme (or rosemary, if using). Ensure the beets are evenly coated with oil and seasoning for optimal roasting.
- Roast the Beets: Spread the seasoned beets in a single layer on a baking sheet. Roasting in a single layer ensures even cooking and caramelization. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Roasting time will vary depending on the size of the beets.
- Prepare Balsamic Glaze While Beets Roast: While the beets are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, maple syrup (or honey), and minced garlic.
- Simmer the Balsamic Glaze: Bring the balsamic mixture to a simmer over medium heat. Reduce the heat to low and simmer gently for 10-15 minutes, or until the glaze has thickened and reduced by about half. The glaze should be syrupy and coat the back of a spoon. Be careful not to burn the glaze.
- Cool Beets Slightly and Peel (Optional): Once the beets are roasted and tender, remove them from the oven and let them cool slightly until they are comfortable to handle. While optional, peeling the beets after roasting is recommended for a smoother texture and removes the slightly tougher skin. You can easily slip the skins off using your fingers or a paring knife. If you prefer to leave the skins on for added fiber and rustic texture, that’s perfectly fine too.
- Slice or Cube the Roasted Beets: Cut the roasted and peeled beets into wedges, slices, or cubes, depending on your preference and how you plan to serve them. Uniformly sized pieces will glaze evenly.
- Glaze the Beets: Place the sliced or cubed roasted beets in a bowl. Pour the warm balsamic glaze over the beets and toss gently to coat them evenly. Make sure every piece is nicely coated in the delicious glaze.
- Serve Warm or at Room Temperature: Balsamic Glazed Roasted Beets are delicious served warm immediately after glazing, or they can be served at room temperature. Garnish with fresh herbs like parsley or thyme if desired, for an extra touch of freshness and visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Sugar: 12g
- Carbohydrates: 20g