Roasted Beets
By: McCormick Kitchens
Made With:
Embrace the warmth of the season with this hearty recipe for roasted beets. Typically prepared with sweet and sour notes, this recipe brings out the natural sweetness of beets with a tangy balsamic glaze. While preparing beets may seem like a detailed task, they’re actually easier to make than you think! Just wrap in foil, bake for about an hour and then once cooled, you can easily peel and quarter your beets. A great addition to any fall meal, this recipe features trimmed beets and red onion tossed in olive oil and a combination of herbs like crushed rosemary, thyme and sea salt.
Embrace the warmth of the season with this hearty recipe for roasted beets. Typically prepared with sweet and sour notes, this recipe brings out the natural sweetness of beets with a tangy balsamic glaze. While preparing beets may seem like a detailed task, they’re actually easier to make than you think! Just wrap in foil, bake for about an hour and then once cooled, you can easily peel and quarter your beets. A great addition to any fall meal, this recipe features trimmed beets and red onion tossed in olive oil and a combination of herbs like crushed rosemary, thyme and sea salt.
Instructions
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in a shallow baking pan.
- Roast for 1 hour or until beets are tender when pierced with a small knife. Cool until able to handle. Peel, then quarter beets. Toss beets, onions, oil, rosemary, thyme, and sea salt in the same baking pan.
- Roast for 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.
