Roasted Beets


This is my new favorite side dish. The only problem is making sure I don’t eat them all before getting it to the table.

4 large beets, peeled and sliced
2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon Balsamic vinegar

Preheat oven to 450 degrees. Toss beets with olive oil and salt. Cover and cook for 45 minutes. Remove cover, stir and cook an additional ½ hour. Remove from oven and immediately stir in Balsamic vinegar. Serve at room temperature.

One thought on “Roasted Beets

  1. Made this the past weekend (shabbat lunch) and I guess had the best review possible…there were none left! And I didn’t get to try any! But everyone said it was delicious…and the recipe is so easy (& healthy) I’m going to try to make some for myself this week. It’s also perfect for taking to work for lunch.

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