Beets With Balsamic-Orange Dressing

"I recently made a duck recipe with a divine glaze, and was inspired to create this recipe. Beets are an under-appreciated vegetable. Roasting enhances their natural sweetness. This would be a nice accompaniment to roast chicken or pork."
photo by Linky photo by Linky
photo by Linky
photo by Linky photo by Linky
photo by Jostlori photo by Jostlori
photo by teresas photo by teresas
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr 50mins


  • 2 lbs beets, try to pick similarly sized ones
  • 2 tablespoons honey
  • 14 cup port wine
  • 13 cup orange juice
  • 13 cup balsamic vinegar
  • 12 teaspoon thyme
  • 1 tablespoon Dijon mustard


  • Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
  • While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
  • Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
  • Serve warm or at room temperature.
  • Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.

Questions & Replies

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  1. Linky
    This was delicious! I had 4 beets that weighed in at about 1 pound, but I made the whole amount of dressing. I confess - I used grape juice b/c I didn't want to open a bottle of port for 1/4 cup! Anyway - both DH and I loved it! Didn't grate, just sliced very thinly!
    • Review photo by Linky
  2. Jostlori
    Delish! Loved the dressing, which we let reduce a little bit... and dried thyme, but next time definitely will use fresh. Served this alongside a grilled pork chop. Yum!
  3. Dienia B.
    Wow this is good .tart.would be good with any meat dish used honey mustard
  4. teresas
    The family really enjoyed this...I love beets but never made them fresh...always used canned...what a lovely "RED" experience this was. It took exactly 1 hour for the beets to get tender...I used fresh thyme and served it at room temperature. This paired well with recipe #459485...Thanks for posting it...:)
  5. Artandkitchen
    We enjoyed this salad very much and I would do it again.<br/>I boiled the sauce until it was reduced to half volume and we didn't have leftovers!<br/>I used fresh oranges, dried thyme (fresh only for decoration), dark balsamic vinegar and dijon moutarde with grains.<br/>My family was happy with this salda.<br/>I recommend to try this salad also to all those who usually doesn't like beets!<br/>Thanks a lot for this posting!


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