Roasted Beets – With a Balsamic Olive Oil Glaze

Fall harvests are bountiful….. especially in the root vegetable category! My garden consistently gives me tons of beets, carrots, potatoes, rutabagas, and parsnips. I usually plant too many, but always find a way to use them (or give them away).

Roasted beets with an olive oil and balsamic glaze is my favorite thing to do with the beets. Roasting the beets brings out their natural sweetness, and adding the balsamic just enhances it.

Roasted Beets with a Balsamic Olive Oil Glaze are super simple to make and are perfect for a fall or winter side dish or an to accompany roasted chicken or beef. The natural sweetness plays off roasted meats perfectly. I have used straight red beets, or a mixture of red, gold, and Chioggia. No matter the variety, they will roast up to perfection. You can also add other root veggies to the bowl and have a roasted root vegetable medley, which is a favorite around here. Whether you grab fresh beets from your garden, or grab some at the market, this recipe for Roasted Beets will become a favorite.

Roasted Beets – With Olive Oil Balsamic Glaze

This super easy and satisfying recipe is both beautiful and tasty

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Prep Time:10 minutes mins

Cook Time:45 minutes mins

Course: Side Dish

Cuisine: American, French

Keyword: Balsamic Beets, Chioggia Beets, Golden Beets, Oven Roasted Beets, Roasted Beets

Servings: 3

Ingredients

• 3 Large (6 Med.) Beets, peeled and cut into 1-1½" pieces You can use entirely Red Beets, or a mixture of varieties such as Gold, Red, and Chioggia
• 1½ Tbsp High Quality Olive Oil
• 1 Tbsp High Quality Balsamic Vinegar Should be thick and sweet
• 1/2 tsp Salt
• Juice of an Orange, if you happen to have one This variation adds extra flavor and a bit of "pop"

Instructions

• Preheat oven to 400℉. If your oven has a "Roast" function, use that setting.
• Generously spray a baking sheet with non-stick spray, preferably a coconut oil spray
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
• Add Beets to bowl. Add Olive Oil and Balsamic.
  
• Stir Beets to coat evenly with Oil/Balsamic. Dump Beets onto prepared pan and spread out. Sprinkle with Salt.
  
• Pop into oven and bake about 40 minutes, or until tender and easily pierced with a fork.
  
• Remove from oven. If using Orange Juice, add Beets back to the bowl and gently squeeze Orange Juice over the beets. Gently stir to coat.
• Scoop Roasted Beets into serving bowl or onto plates. Enjoy!