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Balsamic Roasted Baby Beets
Earthy baby beets meet sticky balsamic vinegar and whole garlic cloves in this deeply caramelized side dish. Boiling them first ensures they're perfectly tender inside, while a long stint in the oven creates a rich, sweet exterior. You'll love how the bright, tangy vinegar balances the natural sweetness of the root vegetables. Fresh thyme sprigs release their aromatic oils right into the pan juices as they roast. It's a gorgeous addition to a holiday table or a hearty weekend dinner.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
Ingredients
- 1.5kg mixed-colour baby beets
- olive oil
- 4 tablespoons balsamic vinegar
- 1 bulb of garlic
- ½ a bunch of fresh thyme (15g)
Instructions
- 1Preheat the oven to 180C (350F).
- 2Wash and trim the baby beets. Boil them in a large pot of salted water for 25 to 30 minutes until they're just tender, adjusting the time based on their size.
- 3Drain the beets and let them cool slightly. Peel off the skins and chop any larger beets into smaller pieces.
- 4Transfer the peeled beets to a roasting pan. Drizzle them with 1 tablespoon of olive oil and the balsamic vinegar. Break the garlic bulb apart and scatter the unpeeled cloves directly into the pan, then season well and toss everything together.
- 5Lightly coat the fresh thyme sprigs with a little olive oil. Scatter most of the thyme over the beets. Coating the herbs in oil prevents them from burning in the hot oven.
- 6Roast for 50 minutes to 1 hour until the beets are deeply caramelized and sticky. Toss in the reserved thyme sprigs during the final few minutes of cooking.
Notes
- Prep: Wear disposable gloves when peeling the boiled beets to prevent your hands from staining.
- Serving: For a striking presentation, serve these warm over a swoop of creamy horseradish sauce.
- Make ahead: You can boil and peel the beets up to 2 days in advance. Store them in an airtight container in the fridge until you're ready to roast.
Recipe Details
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