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How To Roast Beets
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

How to roast beets in the oven and make a balsamic glaze to drizzle over the top!

Course: Side Dish
Cuisine: Italian
Servings: 6 people
Author: Florentina
  • 3 lb red and golden beets
  • 2 tbsp blood orange olive oil (optional)
Balsamic Glaze
  • 1 c balsamic vinegar
  • 1/4 c honey
  1. Preheat your oven to 400”F

  2. Trim the green ends off of the beats leaving about 1 inch stem.

  3. Rinse the beets well then wrap them loosely in aluminum foil with a drop of water. Bunch up at the upper end to create a pocket. 2 beets in each pocket works perfect.

  4. Place them in a baking dish and roast in the preheated oven for about 1 hour to 1 1/4 hours for the larger beets. 

  5. Alternately you could line a deep roasting dish with aluminum foil, place the beets inside with a few tablespoons of water, then cover with another sheet of foil.

  6. Remove the beets from the oven and allow them to cool a little until safe to handle.

  7. Hold each beet in a paper towel and using a pairing knife pull away the skins/peel. Slice them into wedges and arrange on a platter.

  8. Drizzle the roasted beets with a light blood orange infused olive oil and a generous amount of the balsamic glaze.

Balsamic Glaze
  1. Whisk together the honey and balsamic vinegar in a skillet and bring to a simmer.

  2. Cook on medium low flame until reduced by half and thickened enough to coat the back of a spoon. Allow to cool for a few minutes then drizzle over the roasted beets.