roasted balsamic beetsjump to recipe
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 🙂Print
roasted balsamic beets
- Prep Time: ~15 mins
- Cook Time: 1 hour
- Total Time: 29 minute
- Yield: 4 1x
- 4 raw beet roots
- 1/4 cup balsamic vinegar
- 2 lemons – juiced
- 1 tsp extra virgin olive oil
- 1 tsp dried parsley
- cracked pepper to taste
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 🙂