Roasted Beets with Balsamic Glaze

These roasted beets with balsamic glaze are sweet, tangy, glossy, and full of flavor. Tender cooked beets are simmered with balsamic vinegar, brown sugar, and thyme until the glaze becomes shiny and coats every piece.

This easy beet side dish works well with roast chicken, beef, lamb, turkey, grilled vegetables, rice bowls, or holiday dinners.

The balsamic vinegar gives the beets a deep tangy flavor, while the brown sugar balances it with a light sweetness. As the glaze reduces, it coats every piece of beetroot and turns simple canned or cooked beets into a beautiful side dish.

These roasted beets with balsamic glaze are also quick to make when you start with cooked, canned, or vacuum-packed beets. You only need a pan, a few ingredients, and a few minutes to make them taste rich, bright, and special.If you enjoy beetroot with balsamic flavor, try this Beet Salad with Arugula, Feta, Walnuts & Balsamic Dressing. It is fresh, colorful, and perfect when you want a lighter beetroot side dish.

Why You’ll Love These Roasted Beets

• Sweet, tangy, glossy, and flavorful.
• Made with only a few simple ingredients.
• Ready in about 15 minutes.
• Works with canned beets or cooked fresh beets.
• Great for holidays, dinners, meal prep, and side dishes.

Can I Use Canned Beets Instead of Roasting Fresh Beets?

Yes. Canned beets or vacuum-packed cooked beets work very well for this recipe. Drain them well, then simmer them in the balsamic glaze until they are warm, glossy, and coated. For deeper flavor, use freshly roasted beets.

Ingredients for Roasted Beets with Balsamic Glaze

For the Beetroot

• 15 oz cooked baby beets, drained and sliced or quartered (450 g)
• 1/2 cup balsamic vinegar (120 ml)
• 3 tablespoons brown sugar
• 1 teaspoon thyme leaves, optional

To Serve

• Extra thyme leaves or chopped parsley, optional

Ingredient Notes and Substitutions

Use cooked baby beets, canned beets, or vacuum-packed cooked beets. Drain them well before adding them to the glaze so the sauce does not become watery.

Fresh beets can also be used, but they need to be cooked and peeled first. Roast them until fork-tender, let them cool slightly, then rub off the skins before cutting them into wedges for the glaze. For an easy step-by-step method, see this guide to roasting fresh beets.

Balsamic vinegar is the main flavor in this recipe. Any regular balsamic vinegar works because it reduces with the sugar and becomes glossy.

Brown sugar adds sweetness and helps the glaze thicken. You can use light brown sugar, dark brown sugar, or honey if you prefer.

Thyme adds a simple herb flavor that works well with the earthy taste of beetroot. If you do not have thyme, use rosemary, parsley, or leave it out.For another easy vegetable side with herbs and a cozy roasted flavor, try these Easy Oven Roasted Vegetables. They work well with chicken, beef, turkey, or simple weeknight dinners.

How to Make Roasted Beets with Balsamic Glaze

• Drain the cooked beetroot well, then cut larger pieces into wedges or thick slices.
• Add the balsamic vinegar and brown sugar to a large skillet or saucepan.
• Place the pan over medium heat and stir until the sugar dissolves.
• Let the balsamic mixture simmer for 2 to 3 minutes, until it starts to look slightly syrupy. The glaze is ready for the beets when it lightly coats the back of a spoon, but do not reduce it too far because it will continue to thicken as it cools. For more helpful tips, see this guide to making balsamic glaze.
• Add the beetroot and thyme leaves to the pan.
• Stir gently so the beetroot is coated in the balsamic glaze.
• Simmer for 5 to 8 minutes, stirring often, until the glaze thickens and coats the beets.
• Remove from the heat and let the beetroot sit for 2 minutes so the glaze can settle.

• Serve warm or at room temperature with extra thyme or parsley if desired.
• For a simple dinner plate, serve this glazed beetroot with Crispy Garlic Chicken Thighs. The sweet-tangy balsamic glaze balances the rich garlic pan sauce nicely.

Expert Tips for the Best Roasted Beets

• Drain the beetroot well before cooking so the glaze reduces properly.
• Use a wide pan if possible. More surface area helps the balsamic glaze thicken faster.
• Keep the heat at medium, not high, so the sugar does not burn.
• Stir gently because cooked beetroot can break if mixed too hard.
• Let the glaze reduce until it looks shiny and coats the spoon.
• If the glaze becomes too thick, add 1 tablespoon of water and stir until smooth again.
• If the flavor tastes too sharp, add a little more brown sugar and simmer for another minute.
• Serve the beetroot warm for a cozy side dish or at room temperature for salads and platters.

Storage and Freezing

Store leftover Balsamic Glazed Beetroot in an airtight container in the refrigerator for up to 4 days. Reheat gently in a small pan over low heat or microwave in short intervals until warm. Add a splash of water if the glaze has thickened too much. For more helpful beet storage tips, see Bon Appétit’s guide to beets.

Reheat gently in a small pan over low heat or microwave in short intervals until warm. Add a splash of water if the glaze has thickened too much.

You can serve leftovers cold or at room temperature with salads, grain bowls, roasted vegetables, or sandwiches.

Freezing is possible for up to 2 months, but the texture of the beets may become softer after thawing. Thaw overnight in the refrigerator before reheating.

How to Roast Fresh Beets for This Recipe

To use fresh beets, wrap them in foil and roast at 400°F (200°C) for 45 to 60 minutes, or until fork-tender. Let them cool slightly, rub off the skins, then slice or quarter them before adding them to the balsamic glaze.

Variations

Honey Balsamic Beetroot

Use honey instead of brown sugar for a softer floral sweetness.

Orange Balsamic Beetroot

Add 1 tablespoon orange juice and a little orange zest to the glaze.

Beetroot with Goat Cheese

Serve the glazed beets with crumbled goat cheese for a creamy contrast.

Spiced Balsamic Beets

Add a small pinch of cinnamon or black pepper for extra warmth.

Roasted Fresh Beetroot

Use roasted fresh beets instead of canned beets for a deeper earthy flavor.

Balsamic Glazed Beetroot

Balsamic Glazed Beetroot is a sweet, tangy, and glossy side dish made with cooked beets, balsamic vinegar, brown sugar, and thyme. It is quick to prepare and perfect with roasted meats, vegetables, or holiday dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

rest time 2 minutes mins

Total Time 17 minutes mins

Servings: 4

Course: Side Dish

Cuisine: western

Calories: 112

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 15 oz cooked baby beets drained and sliced or quartered (450 g)
• 1/2 cup balsamic vinegar 120 ml
• 3 tablespoons brown sugar
• 1 teaspoon thyme leaves optional

To serve:

• Extra thyme leaves or chopped parsley optional

Equipment

• Large skillet or saucepan
• Wooden spoon
• Measuring cups
• Measuring spoons
• Colander
• Serving plate

Method

 

1. Drain the cooked beetroot well and cut larger pieces into wedges or thick slices.
2. Add the balsamic vinegar and brown sugar to a large skillet or saucepan.
3. Place over medium heat and stir until the sugar dissolves.
4. Simmer for 2 to 3 minutes, until the mixture starts to thicken slightly.
5. Add the beetroot and thyme leaves.
6. Stir gently to coat the beetroot in the glaze.
7. Simmer for 5 to 8 minutes, stirring often, until the glaze becomes glossy and coats the beets.
8. Remove from the heat and rest for 2 minutes.
9. Serve warm or at room temperature with extra thyme or parsley if desired.

Nutrition

Calories: 112kcalCarbohydrates: 25gProtein: 2gFat: 0.2gSodium: 145mgPotassium: 360mgFiber: 3gSugar: 20gVitamin A: 35IUVitamin C: 6mgCalcium: 35mgIron: 1.4mg

Video

Notes

• Use canned, vacuum-packed, or cooked fresh beets. If using fresh beetroot, cook and peel it before adding it to the glaze
• . Do not boil the glaze too hard because the sugar can burn.

 

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