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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.
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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


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


  • 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!


  • 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.


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