Roasted Beets with Balsamic Glaze

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.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

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Ingredients

serves serves 4, active time 15 minutes, total time 45 minutes

  • 6 medium beets (2 bunches, or about 3-1/2 pounds)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup inexpensive balsamic vinegar
  • 1 tablespoon maple syrup

Procedures

  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.

  2. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for until the beets are tender when pierced with a thin-bladed knife, 35 to 40 minutes, tossing once with a spatula midway through.

  3. Meanwhile, combine the vinegar and maple syrup in a small skillet. Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.

  4. Toss the glaze with the roasted beets and chill until ready to serve.