Roasted Beets With Honey Balsamic Glaze

"I made this for dinner tonight & well...I should have made a LOT more."
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by KellyMae photo by KellyMae
photo by PaulaG photo by PaulaG
Ready In:
1hr 20mins




  • Preheat oven to 350°F
  • Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
  • Remove stems & roots, peel & slice beets. Place in bowl.
  • Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

Questions & Replies

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  1. ChefWantABe
    Very good though I had to change it up a touch.I had four beets that I chopped into 1'in bites and I roasted them straight on the cookie sheet with olive oil and salt.Four was all I had.I also increased the temp to 425 as its that intense heat that roasts them.I kept all the sauce amounts the same but added a TBSP minced fresh ginger-I read this off of another recipe.I simmered that sauce as directed but per another reviewers note I poured it over the beets and roasted for another 10 min.OMG!!these were amazing!I cant wait to try this same idea with a winter squash.
  2. Kalija
    When I made these tonight I realized I have never rated this recipe! I made it several times last fall with fresh beets from the farmers market. Tonight I made the sauce and threw in a can of sliced beets, simmered for about 5 minutes and they were a quick and easy side dish. I usually cut the butter in half. Will make these both ways often - this is a delicious way to eat beets! Thanks for posting.
  3. quartzmoon
    I used three golden beets & one carrot. I sliced them and roasted them in the oven. at 450. I added the glaze at the very end and put them back in the oven for 5 more minutes (20 minutes total.) The glaze is so good and mellows out the earthly beet taste. Tender, but crunchy.
  4. Vega Girl
    Wow!!! These were so good. I truly feel that beets are one of the most under utilized and appreciated vegetables out there. This is such an easy and tasty way to serve them. However, I did cut the cooking time way down by peeling and cutting beets into half moon slices and roasted them like this. Much quicker cook time. The glaze is SOOOO yummy. Thanks for sharing.
    For this recipe I used a variety of root vegetables: heirloom red beets, golden beets, a parsnip, two purple potatoes, couple of carrots. The oven temperature was increased to 400º and the beets since they were small were left unpeeled. Roasted veggies served over braised greens: mustard, chard, etc. This was a great accompaniment to Recipe #181650 and steamed orange cauliflower. The sauce-Mmmm!! Reviewed for Veg Tag January.


  1. whoopi_
    We have had beets this way about 5 times in the last month. I love them! I've subbed the balsamic for white balsamic a few times, and roasted the beets before hand. Then I tossed the sliced, roasted beets in the dressing right before serving. So delicious! A must try!



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