Simple Roasted Beet
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.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Course Side Dish
Cuisine American
- 2 lbs Beets About 4-5 medium-sized beets.
- 2 tbsp Olive Oil
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 2 tbsp Balsamic Vinegar
- 2 tsp Fresh Thyme Leaves
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.
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.
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.
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. 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.