Dairy Free/ Gluten-Free/ Vegetables/ Vegetarian & Vegan

Roasted Beet Wedges with Balsamic

Ready to serve in less than 30 minutes, these roasted beet wedges are bursting with flavor. Made with 4 ingredients, a bright and colorful side dish to serve that's simple to prep.
Roasted beet wedges in a baking sheet with fresh thyme.

Last Updated on December 3, 2020 by Betty Davies

These roasted beet wedges are an easy to make side dish that are simply bursting with flavor. Seasoned with rosemary, brown sugar and balsamic vinegar, they are wonderfully earthy, sweet and tart and a wonderful accompaniment to all kinds of roasted meats.

Roasted beet wedges on foil with fresh sprigs of thyme.

This colorful vegetable side dish is sure to brighten up any table!

These roasted beet wedges are so simple to make but pack a real punch in the flavor department with hints of brown sugar, fresh herbs and tangy balsamic.

The balsamic isn’t so sharp so that it blows your tastebuds out of the water. We roast some of it off and the brown sugar helps to balance it out.

For more roasted vegetables, be sure to try my Maple Roasted Butternut Squash and Whole Roasted Onions In Foil.

Bears. Beets. Battlestar Galactica 😉

Why you will love these roasted beet wedges!

  • Simple ingredients: With just 4 main ingredients, there’s nothing fancy about these beets, but the flavors are bold!
  • Easy: Simply mix the beets with the other ingredients and roast. Easy peasy!
  • Colorful: I love the vibrant color of beets, their bright red color is a great addition to any dish!
  • Dietary info: This recipe is vegan, gluten-free and dairy-free and low in saturated fat.

Ingredients

  • Beets: Beets are an amazing source of lots of vitamins, minerals and general goodness. They are rich in fiber, folate, iron and vitamins C and B6.
  • Fresh herbs: The beets are roasted with fresh rosemary and then garnished with fresh thyme. Their earthy herbal flavors really compliment the beets.
  • Brown sugar: The molasses in the brown sugar helps to create a really deep and complex sweetness. In a pinch you can use granulated sugar.
  • Oil: I used olive oil, but any high heat oil, like vegetable, canola or avocado will work well.
  • Balsamic: Use the best quality balsamic you can for the richest flavor.

How to make roasted beet wedges with balsamic

Be sure to scroll down fo the full recipe!

  • Mix the beet wedges with oil, rosemary, sugar and seasonings (photo 1).
  • Place in a single layer in a lined baking pan (photo 2).
  • Roast until just fork tender (photo 3).
  • Stir in the balsamic, finish roasting, serve with fresh thyme.
Three step by step photos to show how to make the recipe.
Close up of the roasted balsamic beet wedges on foil.

Recipe Variations

These roasted beets wedges are pretty amazing as they are, but there are a few things you can do so that they suit your tastes.

  • Feel free to use different herbs, just rosemary or just thyme, or oregano would work great too.
  • If you don’t have fresh rosemary, you can use a teaspoon of dried.
  • If you prefer your beets to be tangier, roast them until fork tender, toss them in the balsamic and serve. I prefer just a hint of the balsamic flavor, but this will give you a much bolder taste.

Frequently Asked Questions

Is it better to peel beets before or after roasting?

If you are cooking beets whole, you can peel them after they have roasted and the skins come off pretty easily. For this recipe, because we are making them into wedges, we peel them first so that the flavors can really develop. You just need a good vegetable peeler and you are good to go.

Why are my roasted beets bitter?

Beets do have a very subtle bitterness to them, but if they come out too bitter, it’s possibly because you overcooked them or they were past their best. Cutting the beets into wedges helps the chemical that causes the bitter taste to be released during roasting and the sugar helps to balance that out too.

Can you make them ahead of time?

You can prep your beets up to a day before cooking. Cut them into wedges and mix them with the oil and other ingredients and keep them covered in the fridge. Just pop them into the oven when you are ready to serve.

The roasted beet wedges will keep well in the fridge for around 3 to 4 days and can be reheated, covered with foil, at 350F / 180c for about 10 minutes until warmed through.

Beet wedges served in a bowl next to a sprig of rosemary and two forks.

Serving Suggestions

These roasted beet wedges are great to serve with roasted meats and they are great to add into salads and pastas too. Try them with:

Recipe Notes and Tips

  • Beets stain! If you don’t want pink hands for a day or two, wear gloves when you peel them, and don’t use your favorite chopping board when you cut them into wedges.
  • Cut the wedges into similar sizes so that they cook through evenly.
  • Coat the beets well in the oil. This will help them to crisp up all over.
  • Place the wedges into an even layer on your baking sheet. If they are over crowded, they will steam rather than roast.
  • The beets should be just fork tender when you add the balsamic.
The roasted beet wedges in a baking sheet next to a white and green cloth.

More Vegetable Side Dishes

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Roasted beet wedges in a baking sheet with fresh thyme.

Roasted Beet Wedges with Balsamic

Ready to serve in less than 30 minutes, these roasted beet wedges are bursting with flavor. Made with 4 ingredients, a bright and colorful side dish to serve that's simple to prep.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 267kcal
Author: Betty Davies

Ingredients

  • 6 beets
  • 1 sprig rosemary
  • 1 tablespoon brown sugar
  • salt and pepper
  • 2 tablespoons oil
  • 2 tablespoons balsamic vinegar
  • fresh thyme for garnish

Instructions

  • Pre-heat the oven to 430F / 220c.
  • Peel the beets and cut them into quarters.
  • Place in a bowl with the rest of the rosemary, brown sugar, a few pinches of salt and pepper and the oil.
  • Combine with a spoon so that the beets are well covered with the oil.
  • Line a baking tin with parchment and place in the beets in a single layer.
  • Roast in the oven for 15 to 20 minutes until just fork tender.
  • Remove from the oven and pour over the balsamic vinegar. Toss the beets so that they are well covered.
  • Place back in the oven for 5 minutes.
  • Serve!

Notes

  • Beets stain! If you don’t want pink hands for a day or two, wear gloves when you peel them, and don’t use your favorite chopping board when you cut them into wedges.
  • Cut the wedges into similar sizes so that they cook through evenly.
  • Coat the beets well in the oil. This will help them to crisp up all over.
  • Place the beet wedges into an even layer on your baking sheet. If they are over crowded, they will steam rather than roast.
  • The beets should be just fork tender when you add the balsamic.

Nutrition

Calories: 267kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 779mg | Potassium: 817mg | Fiber: 7g | Sugar: 25g | Vitamin A: 81IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg

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