Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or addition to your favorite salad! They are gluten-free, dairy-free, Paleo and vegan-friendly!

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Servings 6 Servings (about ⅓ cup each)

Calories 61.2 kcal

Ingredients

• ▢ 3 beets peeled & diced (about 3 cups)*
• ▢ 1 TBS olive oil
• ▢ ½ tsp sea salt
• ▢ 1 TBS balsamic vinegar
• ▢ 1 TBS honey (pure maple syrup for a vegan version)

Instructions

• Preheat oven to 425 degrees Fahrenheit.

• Grease a large baking sheet or dish, set aside.

• Peel and cut 3 beets into 1” cubes.

• Toss beets with 1 TBS olive oil and ½ tsp sea salt.

• Spread onto a greased baking dish in an even layer.

• Bake in preheated oven for 15-20 minutes.

• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.

• Mix together balsamic vinegar and honey.

• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.

• Stir until all the beets are evenly coated.

• Return to the oven for 10 minutes, stirring once half way through.

• Roast until the balsamic/honey mixture coats the beets (and isn’t runny).

• Remove from the oven and serve warm or store and serve later over your favorite salads.

How to roast beets whole

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

How to prevent staining your hands: 

Wear rubber gloves! 

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

Ingredient Substitutions

• Fresh Beets. This roasted beet recipe is a great way to use fresh beets and still preserve their natural flavor, texture and nutrients. You could use drained canned beets, but fresh are so much better. As for color, any color of beet (or a mixture of colors) works perfectly in this recipe! 
• Olive oil. Use a high-quality olive oil for the best results. Any neutral tasting oil such as avocado oil, canola oil, etc. works well in this recipe. If you'd like to add some pizzaz use a flavored olive oil or another oil like walnut oil! 
• Balsamic Vinegar. use a high-quality balsamic vinegar should that is thick and naturally sweet. If your vinegar pours like water instead of like syrup and tastes sour then you do NOT have a quality product and your recipe will not turn out as delicious. 
  • My favorite is from a local business in Illinois called The Twisted Olive. I have been using their balsamic vinegar exclusively for almost 10 years now.
• Sea Salt. I recommend fine sea salt in this roasted beets recipe. However if you'd like to mix things up and use a flavored salt (like garlic salt) that is also a great choice!!
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup!

Nutrition

Serving: 0.5cupCalories: 61.2kcalCarbohydrates: 9.7gProtein: 1.1gFat: 2.4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gSodium: 142.3mgPotassium: 223.1mgFiber: 2gSugar: 7.5gVitamin A: 20IUVitamin C: 4.6mgCalcium: 12mgIron: 0.6mg