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You are here: Home / Entrees / Roasted Balsamic Beets + Rutabaga

January 15, 2017

Roasted Balsamic Beets + Rutabaga

Roasted Balsamic Beets + Rutabaga

Last week, it was on the cooler side, a bit rainy (for Southern California) and kind of grey outside. I loved it! I wrapped myself in a sweater, drank tea, listened to Nimrod snore, turned this up, and just felt cozy being inside. I took advantage of the drop in temperature to turn on my oven, and basked in the little waves of heat it gave off while inhaling the aroma of fresh focaccia and these earthy, slightly sweet beets and rutabaga.

Repetitive tasks like lining up and spiraling out these paper-thin slices of red and gold beets and rutabaga transport me to a spot where I can relax and focus on only what’s in front of me. I like that. This took about 30 minutes to slice and arrange. Or maybe it was more like 45 … I didn’t really time it. If you lay alternating slices of the three root vegetables in a strip down your palm in a line, you can press sections of it around the pan, starting around the outside, tipping them upwards at a 120-degree angle. You can also lay these beets down flat, which is a bit easier, just start your spiral in the center and work your way out, like I did for this ratatouille.

To make the sections really tight, go back and insert leftover slices of root vegetables in between the slices, and push everything down slightly with the palms of your hands flattened out. Place into a 400-degree oven for about an hour and watch it be transformed from this:

Roasted Balsamic Beets + Rutabaga

To this! You’ll want to oil your pan before adding the mandolined root vegetables, then be generous with another drizzle of oil to prevent burning. Balsamic and fresh thyme are added after the one-hour bake time, then given another 15-minute bake to finish. Serve with fresh focaccia and a glass of red wine!

Roasted Balsamic Beets + Rutabaga

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Roasted Balsamic Beets + Rutabaga

Roasted Balsamic Beets + Rutabaga


★★★★★

5 from 1 reviews

  • Author: olivesfordinner.com
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hours 60 minutes
  • Yield: 4 1x
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Ingredients

  • 3 medium-sized red beets
  • 3 medium-sized golden beets
  • 3 medium-sized rutabaga
  • 1/4 cup olive oil
  • salt and pepper
  • 1 TB balsamic vinegar
  • 2 tsp fresh thyme, chopped

Instructions

To prepare the beets

  1. Scrub the beets and rutabaga. Lop off the ends, and peel away the skin with a Y-Peeler or sharp knife.
  2. Starting with the rutabaga, use a mandoline slicer and slice them all up. Place in one pile. Repeat the process with the golden beets, and finish with the red beets.
  3. Place about 2 tablespoons of olive oil into the bottom of a 6.5-inch cast iron skillet. 
  4. Place alternating slices of beets in a straight line down the palm of your hand. I could fix about six at a time. Place them around the edge of the pan in a tight spiral. Keep working until the pan is filled. When you are done, go back and insert extra slices to make the arrangement tight. Once done, slightly press down on the top to make sure all of the slices are wedged in. Drizzle with more of the olive oil, season with some salt and pepper and set aside.
  5. Preheat your oven to 400.
  6. Once preheated, place the skillet into the oven to bake for an hour, checking on it every 15 minutes to ensure the tops are not burning. Drizzle again with a little more olive oil if any portions of the tops start to look singed.
  7. Remove from the oven, drizzle with the balsamic vinegar and sprinkle with the fresh thyme. Bake for an additional 15 minutes.
  8. Serve immediately straight out of the pan with crusty bread or focaccia and a glass of red wine.

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Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner

Roasted Balsamic Beets + Rutabaga

Filed Under: Entrees, Orange, Plant-Based Dinners, Red, Vegetable Sides, White Tagged With: beets, fancypants

Reader Interactions

Comments

  1. Kayse says

    January 15, 2017 at 9:40 pm

    This is absolutely stunning and looks too beautiful to eat. Though, I’m sure I could be convinced to dig in haha!

    Reply
    • erinwyso says

      January 16, 2017 at 7:10 am

      Thank you! Yeah, it was a little sad to “break” the spiral, but nonetheless very tasty! 😉

      Reply
  2. Lane Anita says

    January 16, 2017 at 9:02 am

    Looks delish! My fav root vegetables altogether. Gotta go to the store today so this can be dinner. Thanks!

    Reply
  3. marinka says

    January 19, 2017 at 2:21 pm

    Absolutely amazing. Looks so beautiful. Need to try this.

    Reply
  4. Ellen Lederman says

    February 10, 2017 at 2:43 pm

    This looks gorgeous and I’m sure was delicious. I’m just so impressed with all the time you took to arrange it. Talk about a mindfulness activity! We can be mindful even off our yoga mats and meditation cushions. Erin, maybe you’ve discovered the next mindfulness activity” mindful root veggie arranging!

    Reply
    • erinwyso says

      February 10, 2017 at 3:26 pm

      Thanks Ellen! Now that you mention it, this did require a mindfulness similar to taking a yoga class. It was very relaxing! 🙂

      Reply
  5. Sue says

    February 22, 2017 at 8:04 am

    I love that first photo! Amazing. 🙂

    Reply
  6. Agness of Run Agness Run says

    April 14, 2017 at 12:44 pm

    I must admit I am not a beet lover, especially for their taste. But this recipe seems delicious and I can definitely see myself indulging in it! 🙂

    Reply
  7. Katie says

    July 31, 2017 at 7:13 pm

    Giving this a try right now!! My spiral didn’t turn out as nice so we’ll see how it turns out!!

    ★★★★★

    Reply
  8. Tammy says

    July 21, 2019 at 11:56 pm

    Mine was no where as beautiful as yours but the flavors were divine. I don’t think my mandolin slices as thinly and likely I didn’t have enough but so easy and everyone loved it. Thank you so much.

    Reply
    • erinwyso says

      July 23, 2019 at 7:46 am

      Tammy,

      Thanks so much for your feedback! Glad the flavors came through, and I’m so happy to hear that you shared with others and it was enjoyed. <3

      Reply

Trackbacks

  1. 24 Blogs for Healthy Vegan Recipes - A resource for practical, everyday plant-based recipes! says:
    February 27, 2017 at 11:37 am

    […] Olives for Dinner Start here: Roasted Balsamic Beets and Rutabaga | Tahini Butter Chocolate […]

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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