These Balsamic Roasted Beets are sweet, tangy, and packed with flavor from honey, herbs, and balsamic vinegar. Even if you think you don't like beets, this easy recipe will change your mind!
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Why I Love This Balsamic Roasted Beets Recipe
Last year I planted one whole raised planter box of red beets and a half box of golden beets. With such a great surplus of beets, I made this recipe and it was a huge hit!!
I ended up planting a second beet crop because they were so good. When I say this oven roasted beet recipe is delicious I mean it's delicious! Trust me, it'll convert anyone to a beet lover.
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Sweet & Savory Balsamic Roasted Beets
Equipment
Ingredients
- 2 pounds beets (whole, medium-sized)
- 3 tablespoons olive oil
- 2 teaspoons honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ cup feta cheese (optional)
- 3 tablespoons bacon (crumbled, optional)
Instructions
- Preheat oven to 425ºF.
- Wash beets and trim long leaves to about 1 inch above the beetroot, if necessary.
- Wrap the beets individually in foil. If the beets are very large, slice them in half and wrap the halves individually in foil.
- Bake until fork tender, this takes about 45 minutes for medium-sized beets.
- Let cool so you can handle them, or put them in an ice bath (see note) to cool more quickly.
- Once beets are cool enough to handle, rub the skin with a paper towel and it will come right off.
- Trim the tops and bottoms and cut into bite-sized pieces.
- Toss with remaining ingredients.
- Bake an additional 10 minutes to heat through, or serve at room temperature.
Notes
- Store in the refrigerator in an airtight container for up to 5 days.
- These balsamic roasted beets do not freeze well as they can become mushy and lose their flavor
Nutrition
Expert Tips
- Use Fresh Beets: If possible, opt for fresh beets as they’ll have a better taste and texture. They'll also roast quicker than older ones!
- Choose Similar-Sized Beets: Beets that are roughly the same size will cook evenly and be done at the same time. Cut larger beets in half if the rest of your beets are smaller.
- Don't Peel Before Roasting: Other than making it easier to remove the skin, roasting the beets with the skin on will give them a deeper, more concentrated flavor and can make them taste even sweeter.
- Always Wash and Dry Your Beets: Wash off any dirt and dry the beets before wrapping them in foil. This will prevent any dirt or grit from getting into them while they cook!
Recipe FAQs
No, don't peel the beets before roasting. Other than making it easier to remove the skin, roasting the beets with the skin on will give them a deeper, more concentrated flavor and can make them taste even sweeter.
Test doneness by piercing the largest beet with a fork through the foil. The fork should slide in easily with no resistance. Cooking times vary based on size, so medium beets typically take 45 minutes while larger ones may need up to an hour.
Beets are great with slightly acidic flavors, like balsamic. They are also great with earthy herbs like thyme and rosemary.
While you can roast beets unwrapped, the foil method is recommended because it steams the beets from the inside, resulting in more tender flesh and easier skin removal. Without foil, beets may become dry and the skins will be much harder to peel.
More Favorites From Longbourn Farm
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Mary
My go to recipe for beets! So delicious!! I use the cooked beets from Costco.
Mary
Absolutely love this recipe! A go to for sure when I want some beetles! Even the beet dislikers live them!
Arthur
My wife and I loved the beets and dressing! Gourmet tasty but way easy to do. We used a goat cheese that we had.
Alli
Thank you! So glad you liked them!
Teija
Hi, I do wanted to love this recipe. I know beets are great for us. But I couldn’t get my beets to be tender.I baked them an hour at 425. Then after peeling, they were hard to cut but I thought the second roasting would do the job. I added 20 more minutes Nope.,So I microwaved them after the second baking . Still tough. What am I doing wrong?
Alli
Hi Teija, how large were your beets? Even for a very large one if you wrapped them in foil and baked them according to the recipe, they would be tender. The peels won't come off of the beets unless they are tender, like a baked potato. Baking for 1 hour and 20 minutes and then microwaving is a lot of time under heat, I can't imagine why they wouldn't be soft after all of that. Were they cut into cubes for the second baking? I would verify your oven is the temperature it says it is.
Kathy
I haven’t this recipe yet I plan to this weekend. Can I make a large batch and refrigerate (how long will they last) or freeze(how long) and how to reheat
Alli
Hi Kathy! You can refrigerate them for up to a week. The texture will change from freezing but they should last about 6 months in the freezer. Reheat them by thawing and heating on the stovetop or oven.
Bethann
Wow—what an incredible recipe! I had about double the amount of beets, but I didn’t double the glaze and there was still plenty. Loved the saltiness of the feta as a finishing touch (didn’t use the bacon). I also had to roast the beets an hour, but that’s because they were larger. My family loved the beets—I will definitely be making the dish throughout the year. Thank you for sharing the recipe!
Alli
Hi Bethann! I'm so happy to hear that you loved them and the recipe worked well for you. Thank you!!
Madeleine Elyse Runyan
I made this. It was so good.
Alli
So glad you liked them!
Shaun
The flavor is outstanding! I need to roast maybe 5 more min. next time, and do you use ground rosemary or the dried sprigs? They have huge potential! I'm all about roasting all and any veggies. I'll scan you site to see if you have anything else! Thanks!
Alli
I have used fresh, ground, and dried sprigs and all work well! I typically cut the amount by about half if I'm using dried, it tends to be more potent than fresh.
Jannagirl
Mmmmm! I’m so glad you posted this recipe! I’ve had something like it at a restaurant and it’s my favorite!! The photos are beautiful. Like red jewels!
Alli
So glad you liked it!! Thanks so much for giving it a try.
Marcy
As a child my dad was caught hiding beets in the kitchen wall while it was being renovated/fixed. He's going to grow some this summer for me. I've actually only ever had pickled beets on salad, which I like. I'm interested in other ways to cook/eat them. I'm going to give this a try! I'll try to remember to report back.
Alli
I hope you love them! Definitely let me know what you think.
Alli
Such a beautiful recipe!