Balsamic Roasted Beets

Naturally sweet, earthy beets, fragrant shallots, and syrupy sweet balsamic reduction meld into a divine side dish to impress any dinner guests. Amazing hot from the oven or cold the next day for leftovers!

10 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	11 g
Carbohydrates:	28 g
Protein:	6 g
Calculated per serving.

by thefreckledfoodie

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View other recipes by thefreckledfoodie

Serves: 6

Ingredients

3 lb 3 lb 3 lb Beets, peeled and cut into 1 inch cubes
5 whole 5 whole 5 whole Shallot, large, peeled and cut into wedges
2 - 3 Tbsp 2 - 3 Tbsp 2 - 3 Tbsp Avocado Oil, can sub coconut or olive oil
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
0.5 cup 0.5 cup 0.5 cup Balsamic Vinegar
1 whole 1 whole 1 whole Cinnamon Stick, Whole , optional
0.5 cup 0.5 cup 0.5 cup Walnuts, Organic, roughly chopped, optional (remove for nut-free version)
1 pinch 1 pinch 1 pinch Salt and Pepper, to taste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees
Toss the beets, shallots, and oil until evenly coated
Spread the beets and shallots on a large tin foil or parchment lined baking sheet
Sprinkle sea salt over the sheet evenly
Bake for 45-50 minutes stirring them halfway through
While they bake pour the vinegar in a large skillet or saucepan, add the cinnamon stick, and bring to a boil over medium heat
Then reduce the heat to low and simmer until about half the liquid is gone
This should take at least 20-30 minutes and you can check to see if it is done when the liquid coats the back of a spoon (doesn't run off easily)
Once reduce remove it from heat and set it aside
Toast your walnuts dry in a skilled or frying pan over medium heat stirring occasionally until fragrant
When the beets are easily pierced with a small knife point remove from oven and toss them in the balsamic glaze
Top with the walnuts just before serving and salt and pepper to taste
Enjoy hot from the oven or cold from the fridge the next day! (I love this dish cold)