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Balsamic Roasted Beets with Fresh Basil
Sweet, earthy beets, roasted whole until tender, meet a bright splash of balsamic vinegar in this vibrant side dish. Leaving the skins on during the bake concentrates their natural sugars and keeps the texture incredibly smooth. Once they're cool enough to handle, the skins slip right off. Toss the warm slices with fresh basil for an aromatic finish that cuts right through the richness. It's a simple, rustic preparation that lets the root vegetable truly shine.
Equipment
- Oven
Ingredients
- 2 lb small beets (1½ to 2 inch)
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon balsamic vinegar
Instructions
- 1Preheat the oven to 425°F. Trim the beet tops, leaving about 2 inches attached. Wash the beets thoroughly, keeping the root ends intact so they don't bleed out their juices.
- 2Arrange the whole beets in an ungreased 13x9-inch baking pan. Season with the salt and coarse black pepper, then drizzle the olive oil evenly over the top.
- 3Roast uncovered for about 40 minutes, or until they're completely tender when pierced with a fork.
- 4Remove the pan from the oven and let the beets cool for roughly 30 minutes.
- 5Once they're safe to handle, peel the skins off the beets. Trim away the root ends and cut the beets into 1/2-inch slices.
- 6Transfer the sliced beets to a medium bowl. Add the chopped fresh basil and balsamic vinegar, tossing gently to coat.
Notes
- Serving: These beets are delicious served warm right after tossing, or chilled to room temperature.
- Prep tip: Wear gloves when peeling and slicing the beets so your hands don't stain.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.