Are roasted beets still healthy?

Yes, roasted beets still contain key nutrients like folate, potassium, and fiber , which make them a great addition to any meal. Roasting brings out their natural sweetness without compromising their nutritional benefits.

What are the most delicious ways to eat beets?

Roasting beets with olive oil and balsamic vinegar, like in this balsamic roasted beets recipe, brings out their natural sweetness and adds depth. They’re also great in salads, grain bowls, or served with crusty bread and vegan cheese.

What brings out the flavor of beets?

Roasting beets caramelizes their natural sugars, enhancing their sweet, earthy flavor. Pairing them with ingredients like balsamic vinegar, fresh thyme, and olive oil elevates the dish and balances the richness of the beets.

Balsamic Roasted Beets | Olives for Dinner

Description

This balsamic roasted beets recipe is all about fall vibes and cozy flavors. We’re talking beautifully roasted root veggies, caramelized to perfection, with a spiral pattern that looks fancy but is super simple to pull off. Drizzle with balsamic, sprinkle with fresh thyme, and serve with some crusty bread for a no-fuss dinner that feels a little fancy.

Ingredients

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

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Instructions

To prepare the beets

Scrub the beets and rutabaga. Lop off the ends, and peel away the skin with a Y-Peeler or sharp knife.
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.
Place about 2 tablespoons of olive oil into the bottom of a 6 to 8-inch cast iron skillet.
Place alternating slices of beets in a straight line down the palm of your hand, about six at a time. Place them around the edge of the pan in a tight spiral. Keep spiraling towards the center 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.
Preheat your oven to 400.
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.
Remove from the oven, drizzle with the balsamic vinegar and sprinkle with the fresh thyme. Bake for an additional 15 minutes.
Serve immediately straight out of the pan with crusty bread or focaccia and a glass of red wine.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes to maintain their caramelized texture and crispy edges.
Time Saver: To save time, you can prep and slice the vegetables ahead of time and store them in the fridge until ready to roast. Just let them come to room temperature before assembly.
The Right Tool: Use a cast-iron skillet to get the best caramelization and heat distribution!

Prep Time: 45 minutes
Cook Time: 75 minutes
Category: Dinner, Side
Method: Sliced, Roasted
Cuisine: French