Roasted Beets with Balsamic
Roasting beets whole in a foil packet traps steam so they cook evenly all the way to the center without drying out or bleeding color onto a sheet pan, and tossing them warm with balsamic and olive oil lets the vinegar soak in rather than just sitting on the surface.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Servings
- 4
Ingredients
- 6 medium medium beets, tops trimmed
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh herbs (thyme, dill, or parsley), chopped, for garnish
Nutrition per serving
- Calories
- 167
- Protein
- 3g
- Carbs
- 17g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Scrub the beets under cool water to remove any dirt, then trim the leafy tops to about 1 inch and leave the root ends intact.
- 3Wrap the beets individually in foil, or group similar-sized beets two to a packet, and place them on a rimmed baking sheet.
- 4Roast for 45-60 minutes, until a paring knife slides into the center of the largest beet with no resistance.
- 5Carefully open the foil packets (steam will escape) and let the beets cool for about 15 minutes, until they're just warm enough to handle.
- 6Peel the beets by rubbing the skins off with a paper towel or your fingers, they should slip off easily once cooked; use gloves if you want to avoid stained hands.
- 7Slice the peeled beets into wedges or rounds about 1/2 inch thick.
- 8In a large bowl, toss the warm sliced beets with the olive oil, balsamic vinegar, salt, and pepper.
- 9Transfer to a platter, scatter with fresh herbs, and serve warm or at room temperature.
Tips & variations
- Roast beets of similar size together so they finish at the same time; a golf ball-sized beet can be done 15-20 minutes before a fist-sized one.
- Add a smashed garlic clove or a sprig of thyme inside the foil packet before roasting for extra background flavor.
- Crumbled goat cheese or feta and a handful of toasted walnuts turn this into a simple salad course.
- A drizzle of honey with the balsamic balances the vinegar's sharpness if the beets themselves are on the earthier, less sweet side.
- Mixing red and golden beets keeps the colors from bleeding into each other since they're roasted and peeled separately.
Storage & reheating
Store dressed beets in an airtight container in the refrigerator for up to 5 days; the balsamic actually deepens in flavor after a day. Serve cold, at room temperature, or gently rewarmed in a skillet over low heat for a few minutes, since high heat can make them weep liquid.
Tips from the Tulo kitchen
- Line the baking sheet under the foil packets with parchment or extra foil, beet juice that leaks out can stain a pan permanently.
- Peel beets under running water if you don't want to bother with gloves, the skins rinse away instead of staining your hands.
FAQ
Do I need to peel beets before roasting?
No, roast them unpeeled in their skins. The skins slip off far more easily after roasting than before, and peeling raw beets wastes more flesh and stains hands more.
Can I roast beets without foil?
Yes, place them in a covered baking dish with a splash of water instead. The foil packet method is just the easiest way to trap steam without dirtying a dish.
Why are my roasted beets still hard after an hour?
Beet cooking time depends heavily on size; a beet larger than a tennis ball can need 75-90 minutes. Check doneness with a knife rather than relying on the clock alone.
How do I keep my hands and cutting board from turning pink?
Wear disposable gloves while peeling and slicing, and use a cutting board you don't mind staining, or one lined with parchment. Beet juice stains are mostly harmless but can linger on porous surfaces.
