roasted balsamic beets

Ever had that sneaking suspicion that beets aren’t as bad as you remember? I’ve had it too. I knew that a vegetable with such vibrant colors and flavors HAS to taste good. Somehow. I decided to experiment. I did a little research and discovered that beets are PACKED with nutrients. They’re extremely dense in fiber; low in calories: and high in vitamin C, folates, and carotenoids. That was enough to convince me it was worth a shot.

I did more research and discovered that most of the beet nutrients are lost during the cooking/prepping process. How do we prevent the nutrient loss? Bake. So that’s what I did. My recipe is extremely easy and will change your mind about beets. I guarantee it. They were delicious. The beets were simple and delicious as-is but I decided to kick it up a notch with a zesty dressing. I served them to a really picky eater and he asked for seconds. I hope you enjoy 🙂

Roasted Balsamic Beets

5 from 1 vote

By Cassy

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 4 servings

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My recipe is extremely easy and will change your mind about beets. I guarantee it. They were delicious. The beets were simple and delicious as-is but I decided to kick it up a notch with a zesty dressing.

Ingredients  

1x2x3x

• ▢ 4 raw beet roots
• ▢ 1/4 cup balsamic vinegar
• ▢ 2 lemons – juiced
• ▢ 1 teaspoon extra virgin olive oil
• ▢ 1 teaspoon dried parsley
• ▢ cracked pepper to taste

Instructions 

• Preheat your oven to 400 degrees. Set a sheet of aluminum foil aside.Wash and scrub the beet roots. [Be sure to save the leaves].
• Toss the beets in the olive oil, place in the aluminum foil, and then close the foil around the beets.
• Place the beets on a baking sheet (in their enclosed aluminum pouch) and leave for approximately 1 hour.
• After the hour of cooking, open the aluminum package and let the beets cool off for about 10 minutes.
• While the beets are cooling, prepare the dressing. Combine the balsamic vinegar, juice of 2 lemons, and the leftover beet juice infused oil from the aluminum pouch.Once the beets are cool to the touch, pinch off the skins. Once all the skins are off, cut into approximately 1” cubes.
• Top with the dressing and then the dried parsley. Enjoy!! Let me know if I changed your mind about beets 🙂

Recipe Notes

Nutrition

Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 310mg | Fiber: 2g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg

Additional Info

Course: Side Dish

Cuisine: American

Servings: 4 servings

Calories: 63

Keyword: balsamic beets, roasted balsamic beets, roasted beets

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