Balsamic Roasted Beetroot

Its breast cancer awareness month this month and I wanted to do a “pink” recipe post to highlight that. Cake was my first pink thought but as I’m staying unprocessed this month I thought I ought to do a healthier recipe! So staying pink(ish) I have a simple recipe today for roasted beetroot, roasting is something people often forget to do with beetroot. It really doesn’t take that long and you don’t even have to peel the beets!

Beetroot season has all but come to an end in my Mother in laws allotment, the weather being what it was this summer we didn’t have the glut of beetroot repeated from last summer so apart from some jars of pickled beets I’ve mostly roasted mine this summer. Roasted beets are amazing, so simple yet so flavoursome. Roasting them brings out their sweetness and loses some of the earthiness that a lot of people find off-putting. I love them so much I can eat them like candy!

Roasted beets couldn’t be simpler to make. Just wash, tumble in some olive oil, season and roast.  I also like to add some balsamic vinegar to add to the sweetness.  In an hour or so you will have the most wonderful accompaniment to whatever dish takes your fancy, or you could just stand and eat most of them like I often do!

Balsamic Roasted Beetroot (serves 2)

  • 450 grams beetroot
  • 2 tbsp olive oil
  • I tbsp balsamic vinegar
  • a couple of sprigs of fresh thyme
  • sea salt and fresh ground pepper (in keeping with the pink theme I used pink salt and pink peppercorns but regular will do.)

Preheat oven to 200 C, 400 F, Gas 6

  1. Wash the beetroot and trim off both ends and any hairy bits, don’t bother to peel.
  2. I advise wearing rubber gloves to avoid pink stained hands, cut the beets into chunks a little larger than bite size. With small beets halves or quarters are fine but some of the huge beets I get from the allotment means cutting much more!
  3. Put the beets into a roasting pan and drizzle the olive oil and balsamic vinegar over them. With your rubber gloves on, rub the olive oil and vinegar into the beets, ensuring each beetroot gets coated.
  4. Holding one end of a thyme sprig strip the stem of its leaves, letting them scatter over the beets.
  5. Season with salt and pepper and roast for about 1 hour or until the beets are soft when poked with a knife and have darkened in colour.

Its so important yet so easy to forget, don’t forget to check your breasts regularly.




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  1. #1 by Choclette on October 14, 2012 - 14:44

    Sounds lovely Jayne. I’m a big fan of beetroot, but have never tried roasting them with balsamic, so as long as next year’s crop is better than this one, I must remember to try it. I got such a measly harvest this year – sounds like your MIL did a lot better.

  2. #2 by Lizthechef on October 14, 2012 - 16:33

    I finally fell in love with beets when I learned to roast them. I like the orange ones as well…Great choice for the Breast Cancer Awareness, as opposed to something sweet and processed.

    • #3 by Jayne on October 20, 2012 - 11:50

      Thank you! Yes I hadn’t thought but it makes sense to highlight such a thing with a healthier food!

  3. #4 by Wendy Read (@Sunchowder) on October 14, 2012 - 22:39

    This sounds delightful! I pickled mine with plain old wine vinegar and oregano for my markets, now I want to try to roast them Jayne 🙂

    • #5 by Jayne on October 20, 2012 - 11:50

      Ive tried your beets and they are delicious!

  4. #6 by laura_howtocook on October 15, 2012 - 21:59

    Roasted beetroot is pretty special. The flavour is one I could eat and eat forever. Balsamic is a perfect partner too, always use plenty of it when I roast my beetroot. Such a beautiful vegetable 🙂

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