Roasted Beets with Orange and Balsamic is a colourful recipe that acts as an elegant side dish. In fact, this recipe is versatile enough to be mixed with salads, sliced inside of sandwiches and can be eaten a main dish if needed.
Did you know? Beets have shown to support the detoxification process in the body. The red colour or also known as the betalain compound can capture toxins and flush them out of the system via your urinary tract. Beets are also an excellent source of folate, vitamin A & K, manganese, copper and potassium. They are high in fibre which helps satiate your diet and keeps you regular.
Cooking beets is simple and even more so if you roast them. Roasting beets creates a caramelization with the natural sugars that intensifies their earthy flavour and redness. Drizzle a little balsamic vinegar and a touch of orange to really let this dish shine!
Scroll below for a full list of ingredients and instructions to make my Roasted Beets with Orange and Balsamic and if you’re looking to roast more dishes, check out my post on how to properly roast your veggies as well as How To Roast Brussel Sprouts, How To Roast Chickpeas and How To Roast Garlic.
Roasted Beets with Orange and Balsamic
Roasted Beets with Orange and Balsamic is a colourful recipe that acts as an elegant side dish.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4–6 people 1x
Ingredients
- 12 medium sized beets
- 3tbsp of olive oil
- 2 tbsp of fresh thyme, minced
- 2 tsp of salt
- 1 tsp of freshly ground black pepper
- 2 tbsp of balsamic vinegar
- Juice of 1 large orange
Instructions
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. This is a flexible cooking temperature; if you’re using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Step 3).
Prepare the beets. If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it’s easiest to roast large beets individually.
Roast the beets. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or knife slides easily to the center of the beet. Small beets will cook more quickly than large beets.
Peel the beets. Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.
Notes
Storage: Roasted beets can be refrigerated whole or sliced in airtight container for up to 1 week. If your fingers turn pink from the beets rub some lemon juice on them and wash it away with soap and water.
