Description
Delicious roasted beets drizzled with a sweet balsamic honey glaze.
Ingredients
Scale
- 4 medium fresh beets
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the fresh beets under cold water, trim tops and tails, then wrap each beet in aluminum foil.
- Place the wrapped beets on the prepared baking sheet and roast for about 45-60 minutes until tender.
- In a small saucepan over medium heat, combine balsamic vinegar and honey; stir continuously until slightly thickened (about 5 minutes). Let cool.
- Once the beets are done roasting, unwrap and peel off the skins using paper towels or your hands.
- Slice the peeled beets into wedges or rounds, arrange on a platter, and drizzle with the balsamic honey glaze before serving.
Notes
- Make sure to allow the beets to cool slightly before peeling to avoid burning your hands.
- Leftover roasted beets can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg