Roasted Beets

Although often served pickled, beets can be prepared in a variety of ways and this recipe highlights their versatility. Here the inherent sweetness of the beet is accentuated by the carmelizing process and combination of balsamic and brown sugar. The roasted result is a finger-licious snack or delicious accompaniment to green salad and grilled meat.
Serves 2.

SODIUM CONTENT: 159 mg per serving


3 c. diced beets (trimmed, peeled, cut into approx. 1-inch dice)
1 T. olive oil
2 T. balsamic vinegar
1 t. brown sugar


Preheat oven to 425 degrees. Place the diced beets into a mixing bowl. Add the oil, vinegar and brown sugar and toss well to coat. Spoon beets onto a baking sheet and pour contents of the bowl over top. Place on middle rack in oven and bake for 30 minutes. Remove from oven. Stir beets using a spatula, then return to oven. Bake another 10-15 minutes. Remove from oven and place sheet on a wire rack to cool. Serve warm or at room temperature.

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