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balsamic roasted beet wedges

Have on hand to add to roasted potatoes or root vegetables.  Use as an addition to mixed green salad.  Store in refrigerator in covered container for up to one week. 

Servings 4 cups
Author Rosemary Stelmach

Ingredients

  • 2 bunches red beets, cut in 1/4-inch (or less) wedges
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • coarse kosher salt
  • freshly ground black pepper

Instructions

  1. Preheat oven to 400°F.  Line baking sheet with parchment paper.

  2. Remove beet greens; set aside for another use.  Peel beets (or thoroughly scrub), trim ends and cut into wedges.  Place in a medium bowl or gallon-sized ziplock bag.  Add olive oil and balsamic vinegar; toss until all beet wedges are coated. 

  3. Spread beet wedges on prepared baking sheet in a single layer.  Season generously with salt and pepper.

  4. Bake for 35 to 40 minutes, or until thickest part of beets are easily pierced with a fork and edges are caramelized.  Remove from oven and allow beets to cool on tray.

  5. Transfer to an airtight container and store in refrigerator for up to one week.