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

Serves: 6

Serves: 6decrease servingsincrease servings



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
  1. Preheat oven to 400 degrees
  2. Toss the beets, shallots, and oil until evenly coated
  3. Spread the beets and shallots on a large tin foil or parchment lined baking sheet
  4. Sprinkle sea salt over the sheet evenly
  5. Bake for 45-50 minutes stirring them halfway through
  6. While they bake pour the vinegar in a large skillet or saucepan, add the cinnamon stick, and bring to a boil over medium heat
  7. Then reduce the heat to low and simmer until about half the liquid is gone
  8. 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)
  9. Once reduce remove it from heat and set it aside
  10. Toast your walnuts dry in a skilled or frying pan over medium heat stirring occasionally until fragrant
  11. When the beets are easily pierced with a small knife point remove from oven and toss them in the balsamic glaze
  12. Top with the walnuts just before serving and salt and pepper to taste
  13. Enjoy hot from the oven or cold from the fridge the next day! (I love this dish cold)


Will keep in the refrigerator for 4-5 days! Remove walnuts for nut-free option. Cinnamon stick is optional as well but departs a warm, sweet flavor.

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