Balsamic-Glazed Roasted Beets


If you’re a beet lover like I am, you’re going to love (and maybe even obsess over) these simply prepared beets. They’re oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and tossing over salads. The best part is that they’re good for you! Beets are a nutritional powerhouse — they cleanse the body, are chock-full of vitamins, minerals and antioxidants, and are a great source of energy.

Begin by cutting off the tops and roots off the beets, then peel the skin using a vegetable peeler. Be sure to use a stain-proof countertop or cutting board (not wood) because the juice stains. It will turn your hands pink too, but washes off pretty easily.

Cut the beets into 1 1/2-inch chunks, and then toss them on a foil-lined baking sheet with olive oil and kosher salt. Roast in a 400 degree oven for about 40 minutes, or until the beets are tender when pierced with a thin-bladed knife.

In the meantime, make the balsamic glaze. Combine the vinegar and maple syrup in a small, shallow pan and reduce it by about half. The syrup should just lightly coat the back of a metal spoon. Pay close attention and be sure not to over-reduce it; because of its high sugar content, it goes from sweet and syrupy to burnt and hard very quickly.

Toss the syrup with the beets and season to taste with salt and pepper. As you can see, the beet juice bleeds into the glaze, which turns it a gorgeous purple color and makes it earthy, sweet and — quite honestly — good enough to drink.

Serve hot or cold. Enjoy!

Balsamic-Glazed Roasted Beets

Print Recipe
Servings: 4-6
Total Time: 45 Minutes


  • 6 medium beets (2 bunches, or about 3-1/2 pounds)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup inexpensive balsamic vinegar
  • 1 tablespoon maple syrup
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
  2. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
  3. Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
  4. Toss the glaze with the roasted beets. Serve hot or cold.
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  • I love your recipes! But since the new year I haven’t been making any of your food since my husband and I started a diet based on counting calories!
    I wonder if there is a way for you to provide us the nutrition facts of your recipes…we miss eating your food!


    • Robin

      You can get the nutritional information for any recipe using free sites (and smartphone apps) such as LoseIt or MyFitnessPal. You create a dish, enter the ingredients and how many portions it makes. It will give you all of the nutritional information such as fat, calories, carbs, protein, etc.

  • Oh em gee these look SOO good! Such a beautiful side dish. I love beets – they are like candy! I like them roasted plain but I’m sure the balsamic glaze will make them even more decadent. Thanks!

  • Vickie

    I can not wait to try this recipe. I love beets! Have you ever tried roasting veggies in a covered cast iron pot? Everything cooks faster and stays juicier.

    • Jenn

      I haven’t, Vickie, but I certainly will now :)

  • The beets sound amazing. Never thought of balsamic on them before. YUM!

  • Donna

    This is a great recipe and a hit for my family. Instead of foil lining, I just used a Demarle flexipan. We had a little left over that we enjoyed adding to a salad the next day. Delicious!!

  • Barbara J

    Wow, this recipe was a nice surprise, I usually eat beets, with vinegar, sugar & sliced onions. Or I combine it with fresh natural horseradish, ground up & mixed with beets, to put on turkey sandwiches. But I have a new love for beets now, with this recipe.

  • Julie B.

    These are wonderful as a side or as a part of a composed salad.

  • Kathy

    Love roasted beets; love balsamic.

    The combination of the two are wonderful – and pretty too.

    I drizzled just a little really good balsamic over mine when I plated.

  • New version of beets for my family and they liked them a lot.

  • Carrie Hirshfield

    These were perfect! I cooked them exactly as written and they came out great!

  • Colleen

    The beets are very flavorful: sweet and sour. The balsamic vinegar brings out the flavor of the beets. I served the Balsamic-Glazed Roasted Beets( with Seared Swordfish with Tomato-Saffron Coulis(recipe at This dinner is an excellent combination of flavors and is a colorful presentation on the plate.

  • Beets Were not a family favorite-they are now!

  • Rena

    This looks absolutely delicious! Must try.

  • Janet lester

    Love beets and balsamic vinegar so the combination of these two was a win win in our opinion!

  • Ash

    Hi Jenn,
    Can I substitute honey for the maple syrup?

    • Jenn

      Hi Ash, Yes, that would work fine.

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