Roasted Beetroot Side Dish (Printable Version)

Tender, caramelized beetroot with olive oil and balsamic, ideal as a vibrant side or salad topper.

# What You'll Need:

01 - 4 medium beetroots, trimmed and scrubbed (approximately 17.6 oz)

02 - 2 tablespoons olive oil

03 - 1 teaspoon balsamic vinegar

04 - ½ teaspoon sea salt

05 - ¼ teaspoon freshly ground black pepper

06 - 1 tablespoon chopped fresh parsley or dill

07 - 1 teaspoon toasted sesame seeds or crumbled feta cheese (optional)

01 - Heat the oven to 400°F (200°C).

02 - Peel the beetroots and cut into 1-inch cubes or wedges to ensure even roasting.

03 - Place beet pieces on a baking tray lined with parchment paper.

04 - Drizzle olive oil and balsamic vinegar over the beets. Sprinkle with salt and pepper, then toss to coat evenly.

05 - Spread the beets in a single layer, avoiding crowding. Roast for 35 to 40 minutes, turning once halfway, until tender and caramelized.

06 - Remove from oven and allow to cool slightly. Transfer to a serving dish and garnish with fresh herbs and optional toppings as desired.

01 -

The natural sugars in beetroot turn sticky and sweet under high heat, creating crispy edges that taste almost like candy.
It works as a side dish, salad topping, or folded into grain bowls without needing much effort or cleanup.

02 -

Crowding the tray traps steam and turns the beetroot soft instead of crispy, so give each piece space to breathe.
Wearing gloves while peeling saves your hands from bright magenta stains that linger for days.

03 -

Cut the beetroot into uniform sizes so they roast evenly, or pull smaller pieces out early if they start to char.
For deeper caramelization, crank the oven up to 220°C (425°F) in the last ten minutes and watch them closely.