This roasted beet recipe is the real deal. “Roasting” beets often calls for wrapping them in foil, baking them until tender and then peeling them. That’s a fine method, but it really steams the beets rather than roasts them. In this recipe, you’ll peel them first, toss them with oil and vinegar, and roast them at high heat so they caramelize. Serve them warm as a side dish (they’re delicious with salmon or Arctic char) or cold to augment a tossed green salad. We call for baby beets, but any size or variety will work beautifully in this recipe.
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Love beets? Try these recipes:
- Beet and Purslane Salad
- Mama Kourtesi’s Beet and Green Salad
- Hot-Smoked Arctic Char with Greens and Golden Beets
I like the variation of steaming vs. roasting difference with beets. What you said makes sense so I am going to roast the beet your way! Looks simply yummy! I have used balsamic vinegar with beet before but never white wine so it is good to try new things.
Hey, Pam: If you haven’t tried these yet, I hope you enjoy ’em. Let us know how you like ’em!
Beets are not my favorite vegetable, but I really liked these!!! I used the champagne vinegar, and being roasted, the beets lost a lot of the “earthy” flavor. I have a new appreciation for beets now. Thanks!
I think the correct term would be “pare” the beets, not “peel” ! Beets do not have a peel like an orange or a potato. Thanks,