Balsamic Rosemary Roasted Beets

I am the only person in my house who will eat these which is too bad for them which means more yummy beets for me.

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
8 small beets, peeled, quartered, and cut into 1/4-inch-thick slices*
Salt and pepper, to taste

Preheat oven to 450°.

Whisk together first 3 ingredients in a bowl. Add beets and toss until beets are well coated. Add salt and pepper, and toss again.

Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp but tender.

*You could also use this recipe with carrots, turnips, rutabaga and/or parsnips. A mixture of all of these is also great.

What did the family think? Thumbs down from everyone but me. Again, boo for them, but more for me.

Where did this recipe come from? adapted from a recipe at

photo from Okay, Let’s Do This

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Vegetarian

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