Roasted Beets with Balsamic Glaze

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Roasted Beets with Balsamic Glaze

Servings 4

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 124

carbohydrate 27g

protein 3g

fat 7g


  • 6 medium beet(s)
  • 2 tablespoon(s) olive oil
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/2 cup(s) balsamic vinegar
  • 2 teaspoon(s) maple syrup (Grade B recommended)
  • 1 teaspoon(s) orange zest


  1. Preheat oven to 325 F.
  2. Wash beets and slice into quarters. Cut each quarter into 1/4 inch slices.
  3. Put beets on baking sheet. Add olive oil, sea salt and pepper and mix together completely. Spread beets out again on baking sheet.
  4. Roast for 25 to 45 minutes, checking often. Remove from oven when slightly tender.
  5. Meanwhile, combine vinegar and maple syrup in a small pan over high heat. Cook until vinegar has reduced to a syrup-like consistency, stirring often. Remove from heat.
  6. When beets are fully cooked, pour glaze over top and sprinkle with freshly grated orange zest.


  1. I was skeptical about eating beets but the vendor at our farmer’s market claims they are the new super food so I decided to give this a try. I was expecting them to taste like dirt as usual (just like chard does). I think roasting vegetables makes almost any of them taste pretty good and it worked with beets too, but the sauce made them even more delicious. Amazing! (I thought someone should comment on this recipe. They were really good!)

  2. These are delish! One question, I went ahead and peeled my beets, but was wondering if if that was necessary. Thanks for this addition to my favorites.

    1. catesalim – It’s not necessary, but some people might get gassy from not peeling the beet. If you didn’t get any GI distress, then no worries.

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