Roasted Beets with Balsamic Glaze

By BClover

Ingredients

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon grated orange zest
• Freshly ground black pepper

Details

Servings 6
Cooking time 75mins
Adapted from simplyrecipes.com

Preparation

Step 1

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

I roast my beets with similar flavors, but a slightly different process. Peel and cut the beets (yes, your hands will get a bit red!), place in a roasting pan with orange juice and honey, cover the pan with foil, and roast. The honey and OJ will glaze the beets, and make them taste like candy.

Your dad’s approach is similar to what I have been used to growing up in Serbia. We were never without boiled and seasoned beets in the pantry. I have transformed my beet-hating American husband to a beet lover with beets seasoned with garlic, salt, pepper, vinegar, and oil.

Man get outta here. Slap them beets trimmed and peeled in dutch oven with 1/3 water,1/3 chicken stock, and 1/3 balsamic vinegar.Bake them little fools for 45-1 hr. What you talkin’ about. The beets cut up on anythang like salads or as a side will make you slap somebody. It will not be your fault, I aint lying.

My husband loves beets and is always asking me to make them. Until now, I only boiled them and dressed them with red onions, salt, pepper and oil and vinegar dressing and served them cold. This recipe sounds very good and the roasting intrigues me. I love roasting veggies but never tried it with beets. I will try it. We all thank you especially my husband.

And of course, I use this method when I make your beet hummus!

Love this recipe! I also just put peeled beets in with any pot roast – so potatoes, carrots, beets, whole onions, and meat make that meal. The beets make it special.

I’ve had beets with balsamic glaze before, but never considered adding orange zest. Sounds delicious! I will have to try it.

I love roasted beets! My husband and I discovered them at Oceanaire (our local seafood restaurant) and make them at home regularly.

I have a recipe for a salad that uses roasted balsamic beets similar to this recipe. After being cooked, cooled and chopped, the beets are tossed with Arugula, chopped walnuts, cranberries and cubed avocado. Then topped with crumbled goat cheese. It is to die for and my friends frequently request it. The beets make this salad!

HeatherC

These were great! I substituted carrots for half of the beets with delicious results. I roasted the beets for almost 2 hours, adding the carrots at the 1.5 hr mark. Thanks for a great recipe!

I had to drive 43 miles to nearest grocer to satisfy my yearning to try this recipe. I would do it again in a heartbeat. I took this as a side dish to a neighbors dinner invitation, they were eaten up before the meal was set on the table. A Real Winner!

I love roasted beets. So much tastier and easier than boiled, I think. And I’m all about easy when it comes to cooking. A friend brought be me incredible balsamic vinegar syrup with orange from The Burrough Market in London that is incredible on them.

Thank you Elise. I tried the recipe and loved it; my wife, not so much. I think the reason is threefold: I like balsamic and it is not her favorite, reducing the balsamic for the glaze is overpowering (Turn on the EXHAUST FAN right away BEFORE adding the vinegar. The overpowering aroma filled the house and turned her off before she even tried it.), and while I had it grated and on hand, I forgot to add the orange zest (She liked it better once I added the zest; so did I, but to me it was great either way!).

Loved these!!! It was my first time roasting beets – I used gold beets cause a friend of mine gave them to me from her CSA share… They were a little bitter before I added the balsamic glaze… Made the house smell for a little while, but that didn’t bother me… Very tasty!