Roasted Beets with Balsamic Drizzle

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I made an amazing discovery this weekend. We have a WINTER farmer’s market! Right down the street. I cannot tell you how happy this discovery made me. Lots of local farms, cheese, bread, pastry and other yumminess. The produce was gorgeous and there were many varieties of winter veggies. I picked up three different types of beets (don’t ask me to name them) and they looked so delicious I just had to roast them and make a salad.

Now roasted beets is nothing new. This salad is not innovative or interesting or different than what you can get in many restaurants. But it was just SO GOOD that I had to share it with you. The beets were tangy and sweet and the local Vermont goat cheese was just so creamy. I dressed this with a simple balsamic glaze that was light but highlighted the flavors nicely. Walnuts added a healthy crunch.

Beets are backed with folic acid, magnesium, calcium, iron, phosphorus, vitamin A and C. Beets have also been found to protect against certain cancers and heart disease! There are so many great reasons to grab some beets, but mostly because they taste good and are very low in calories. This salad has only 187 calories, making it a perfect start to a healthy meal. Double up the portions and get a great lunch out of it.

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5.0 from 1 reviews

Roasted Beets with Balsamic Drizzle
 
Prep time

Cook time

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Author:
Recipe type: Salad
Serves: 4

Ingredients
  • 1lb fresh beets, greens removed, trimmed and scrubbed
  • ¼ cup walnuts, chopped
  • 2 oz goat cheese, crumbled
  • ½ cup high quality balsamic vinegar
  • ½ tbsp sugar
  • olive oil
  • salt & pepper

Instructions
  1. Preheat oven to 425
  2. Place beets (with skin on) on a bed of aluminum foil and drizzle with olive oil and season with salt and pepper. Cover with more foil and roast in this “pocket” for 40 minutes.
  3. Remove beets, uncover and allow to cool for 10-15 min
  4. Skins should slide right off the beets once cooled
  5. In a small sauce pan, dissolve sugar into balsamic and bring to a boil. Turn off heat and allow to cool. Mixture will thicken as it cools
  6. Chop skinned beets into 1″ chunks and arrange in four bowls. Drizzle with 1 tbsp balsamic glaze and top with 1 tbsp walnuts and ½ oz goat cheese
  7. Serve

 

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10 Responses to Roasted Beets with Balsamic Drizzle

  1. Anne March 4, 2013 at 12:22 am #

    Roasted red and golden beets with goat cheese and pine nuts is one of my favorite dishes of all time!

    The balsamic drizzle is brilliant!

  2. john@kitchenriffs March 4, 2013 at 1:32 am #

    I like roasted anything, and beets are at the top of my list of veggies to roast. Pairing them with balsamic vinegar makes for wonderful flavor. Classic dish here – so good. Really good stuff – thanks so much.

  3. Jenn and Seth March 4, 2013 at 3:58 am #

    yayyy on finding the farmer’s market! that is so exciting! such a gorgeous salad! okay, i’m embarassed to say this, but i have yet to have beets in anything besides borscht. so next week, i’m totally picking up beets from the farmer’s market and trying them out. i’ll let you know how it goes!

  4. Angie@Angie's Recipes March 4, 2013 at 5:04 am #

    What a gorgeous salad! I am going to a small local farmer market next week…need to get some beets too.

  5. Kiersten @ Oh My Veggies March 4, 2013 at 2:29 pm #

    I just discovered beets after years of being terrified to try them–and they are good! Beautiful recipe. :)

  6. Daniela March 5, 2013 at 3:15 pm #

    The salad looks so tasty and the roasted beets add a beautiful color!
    I really y like your information about the nutritional facts of the dish as well.

  7. Liz March 6, 2013 at 2:36 am #

    Just a perfect combination of ingredients! I LOVE roasted beets…so yummy!!!

  8. CCU March 6, 2013 at 3:48 am #

    Mmmm you make me want to devour roasted beets :)

    Cheers
    CCU

  9. Nat D. March 6, 2013 at 8:03 am #

    Healthy, delicious, and simple. My kinda meal. Thanks!

  10. Nami | Just One Cookbook March 7, 2013 at 6:16 am #

    I can eat roasted beets as a main dish. I often worries that I eat too much then my skin will turn to yellow (It happened to me when I ate too many mandarin oranges – i’m serious). Love this kind of healthy meal!

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