Balsamic-Glazed Roasted Beets


  • 6 medium beets (2 bunches, or about 3-1/2 pounds), peeled and chopped into 1 ½” chunks
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup inexpensive balsamic vinegar
  • 1 tablespoon maple syrup
  • Freshly ground black pepper, to taste

Toss chopped beets with olive oil and salt and put on baking sheet (lined with foil or parchment paper if desired). Roast at 400 for 45 to 60 minutes, turning once midway through, until the beets are tender when pierced. Meanwhile, combine the vinegar and maple syrup in a small, shallow skillet. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets. Serve hot or cold.