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These roasted beets are tender, slightly caramelized, and packed with earthy sweetness.
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A touch of balsamic vinegar and fresh thyme elevates their natural flavors, making them a perfect side dish or salad topper.
Cuisine: American
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 3 cups
Why You’ll Love Making It
- Easy & Foolproof – Simple steps and minimal ingredients make this recipe beginner-friendly.
- Naturally Sweet & Caramelized – Roasting enhances the beets’ deep, rich flavor.
- Nutritious & Versatile – High in fiber and antioxidants, great as a side or salad topping.
- Make-Ahead Friendly – Store in the fridge and use throughout the week.
- Restaurant-Quality – The perfect balance of tender texture and bold flavors.
Ingredients
- 2 pounds beets – Peeled and cut into 1-inch chunks. Choose fresh, firm beets for the best flavor.
- 2 tablespoons olive oil – Helps the beets roast evenly and enhances their natural sweetness.
- ½ teaspoon salt – Brings out the beets’ rich flavor. Adjust to taste.
- Freshly ground black pepper – Adds a touch of warmth and depth.
- 2 tablespoons balsamic vinegar – Balances the natural sweetness with a mild tangy contrast.
- 2 teaspoons chopped fresh thyme – A fragrant herb that complements the earthiness of beets.
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Instructions
Step 1: Prep the Beets
Preheat your oven to 425°F (218°C). Peel the beets using a vegetable peeler and cut them into 1-inch chunks. If you don’t want stained hands, wear gloves or use a paper towel to help remove the skin.
Step 2: Season & Arrange
Place the chopped beets in a 9×13-inch baking dish. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper. Toss well to ensure even coating. Spread the beets in a single layer and cover the dish tightly with foil.
Step 3: Roast Until Tender
Roast in the preheated oven for 40 minutes. Halfway through, carefully remove the foil and give the beets a stir to prevent sticking and promote even cooking. Pierce with a fork—if they are tender, move to the next step; if not, roast for an additional 5-10 minutes.
Step 4: Add Balsamic & Thyme
Remove the foil completely and drizzle the balsamic vinegar over the beets. Sprinkle with fresh thyme and toss everything together. Return to the oven and roast uncovered for an additional 10 minutes. This allows the vinegar to caramelize slightly, deepening the flavor.
Step 5: Serve & Enjoy
Remove the beets from the oven and let them cool slightly before serving. Enjoy them warm as a side dish, toss them into a salad, or use them as a topping for grain bowls. Store leftovers in an airtight container in the refrigerator for up to 5 days.
FAQs
Can I roast beets with the skin on?
Yes! You can roast whole beets with the skin on and remove the skin afterward. Simply rub the skin off with a paper towel once they’ve cooled—it will slide off easily.
What can I serve roasted beets with?
Roasted beets pair well with goat cheese, feta, nuts (like walnuts or pecans), and citrus. Try adding them to an arugula salad or serving them alongside grilled meats for a balanced meal.
