These are not just simple roasted beets; they are a flavor revelation. This recipe takes it a step further, tossing the beets in a tangy balsamic vinegar and aromatic fresh thyme, creating a side dish that is truly greater than the sum of its parts.

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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

Here’s a great video that shows the process of making the balsamic roasted beets.

Why You’ll Love Making It

• Incredibly Flavorful: Roasting coaxes out the natural sugars in the beets, creating a sweet, caramelized exterior that boiling can’t replicate. The balsamic vinegar adds a perfect tangy counterpoint, while fresh thyme provides a subtle, woodsy aroma.
• Simple & Foolproof: With just a few basic ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels. The two-stage roasting process (covered, then uncovered) guarantees beets that are perfectly tender on the inside and beautifully caramelized on the outside.
• Healthy & Nourishing: Beets are a powerhouse of nutrition, packed with fiber, folate, manganese, and antioxidants. This recipe uses minimal oil and relies on natural flavors, making it a healthy and delicious way to enjoy this vibrant vegetable.
• Endlessly Versatile: Serve these beets warm as a side dish, let them cool and toss them into a goat cheese and arugula salad, or add them to grain bowls for a pop of color and flavor. They are a fantastic addition to almost any meal.
• Perfect for Meal Prep: Roasted beets store wonderfully in the refrigerator. Make a big batch on Sunday and enjoy them in different dishes throughout the week, saving you time on busy weeknights.

Ingredients

• 2 pounds beets (about 4-5 medium-sized beets), scrubbed clean
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves, stripped from the stem

Instructions

Step 1: Prepare the Beets

Preheat your oven to 425°F (218°C). Wash and scrub the beets thoroughly under running water to remove any dirt. Using a vegetable peeler, peel the skins off. Pro-Tip: Beet juice will stain everything! Wear disposable gloves to protect your hands and use a separate plastic cutting board if you have one. Cut the peeled beets into uniform 1-inch chunks to ensure they cook evenly.

Step 2: Season and Arrange for Roasting

Place the beet chunks in a 9×13-inch baking dish or on a rimmed baking sheet. Drizzle with the olive oil, and sprinkle generously with the kosher salt and black pepper. Toss everything together with your hands or a spatula until every piece is lightly coated in oil and seasoning. Spread the beets out into a single, even layer. It’s important not to overcrowd the pan, as this will cause the beets to steam instead of roast.

Step 3: The First Roast (Covered)

Cover the baking dish tightly with aluminum foil. This traps the steam, which is the secret to making the beets incredibly tender on the inside. Place the dish in the preheated oven and roast for 40 minutes.

Step 4: The Second Roast (Uncovered)

After 40 minutes, carefully remove the dish from the oven and take off the foil. Pierce a beet with a fork—it should be tender but still have a little bit of resistance. Drizzle the balsamic vinegar over the beets and sprinkle with the fresh thyme leaves. Toss to coat everything evenly.

Return the dish to the oven, uncovered, and roast for another 10-15 minutes. This final roasting period allows the liquid to evaporate, the vinegar to reduce into a delicious glaze, and the edges of the beets to caramelize beautifully.

Step 5: Cool and Serve

Remove the beets from the oven. They should be fork-tender and lightly glazed. Let them cool for a few minutes before serving. They are delicious served warm as a side dish. You can also let them cool completely and add them to salads or store them for later use.

FAQs

Do I have to peel the beets before roasting?
While you can roast them with the skin on, peeling them first results in a better, more uniform texture. Beet skin can sometimes be a bit tough or bitter after roasting. If you prefer to leave the skins on, make sure to scrub them exceptionally well.

How do I get beet stains off my hands and cutting board?
The best defense is a good offense—wear gloves! If you do get stains, try rubbing your hands or cutting board with a paste of lemon juice and salt before washing with soap and water.

Can I use golden beets for this recipe?
Absolutely! Golden beets are slightly milder and less earthy than red beets and they won’t stain your hands. The recipe works exactly the same for them. You can even mix red and golden beets for a beautiful presentation.

What other herbs would work well in this recipe?
Fresh rosemary or oregano would be delicious substitutes for thyme. If you want to add herbs at the end, fresh parsley or dill would add a nice, bright finish.

How should I store leftover roasted beets?
Let the beets cool completely, then store them in an airtight container in the refrigerator for up to 5 days. They are great for adding to meals throughout the week.

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