Roasted Red Beets

Usually, we prepare red beets in a salad. We might also add them to soup. It probably doesn’t occur to us to roast them and serve them as a side dish. Yet, roasted red beets with a balsamic glaze are a true delicacy!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 900 g Peach, fresh

  • 3 spoons Oil, olive

  • 0.75 teaspoons Salt, table

  • 120 ml Vinegar, balsamic

  • 2 teaspoons Sugar, white

  • 2 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the red beet roots under running water (scrub them if necessary). Preheat the oven to 205 degrees Celsius. Line a small deep baking dish with aluminum foil. Arrange the red beet roots in the dish, drizzle them with olive oil, and season with salt. Cover them with aluminum foil, pressing the edges together tightly.

  2. Place the baking dish in the preheated oven for 60 to 90 minutes. After one hour of roasting, check if the red beet roots are done by inserting a thin knife. If the knife slides in easily, remove the dish from the oven. If not, continue roasting and check every 15 minutes until the roots are tender.

  3. Remove the roasted roots from the oven and let them cool in the dish. Meanwhile, prepare the glaze. In a small saucepan, add sugar and balsamic vinegar. Place the saucepan on the stove and heat the mixture over moderate heat until it reduces slightly. When the balsamic vinegar thickens and resembles syrup, remove the saucepan from the heat.

  4. Peel the cooled but still warm roots and cut them into quarters or slices.

  5. Place the sliced red beets in a large bowl, drizzle with the balsamic syrup, and season with pepper and salt to taste. Gently toss and serve as a side dish.

Nutrition Information (Per 100g)

  • Calories: 73.22 kcal
  • Fat: 3.17 g
    • Saturated Fat: 0.32 g
  • Carbohydrates: 9.52 g
    • Sugars: 6.45 g
  • Protein: 0.95 g
  • Fiber: 2.01 g