Roasted Beetroot Side Dish (Printable)
Earthy, caramelized beetroot roasted tender, enhanced with olive oil and fresh herb garnishes.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed (approx. 1.1 lbs)
→ Oils & Flavors
02 - 2 tablespoons olive oil
03 - 1 teaspoon balsamic vinegar
04 - ½ teaspoon sea salt
05 - ¼ teaspoon freshly ground black pepper
→ Optional Garnishes
06 - 1 tablespoon chopped fresh parsley or dill
07 - 1 teaspoon toasted sesame seeds or crumbled feta cheese
# How-to Steps:
01 - Set the oven temperature to 400°F (200°C).
02 - Peel the beets and chop them into 1-inch cubes or wedges to ensure even roasting.
03 - Place the beet pieces onto a parchment-lined baking tray in a single layer without overcrowding.
04 - Drizzle olive oil and balsamic vinegar over the beets, then sprinkle with salt and pepper. Toss gently to coat all pieces evenly.
05 - Roast the beets for 35 to 40 minutes, turning once halfway through, until tender and caramelized at the edges.
06 - Remove the beets from the oven, allow them to cool slightly, then transfer to a serving dish. Garnish with fresh herbs and optional toppings as desired.
# Expert Pointers:
01 -
- The edges get caramelized and sweet while the centers stay tender and earthy.
- It takes almost no effort, just toss and roast, and the oven does the work.
- You can eat it warm as a side or cold over salads the next day.
02 -
- If you crowd the tray, the beetroot will steam instead of caramelize, so give them space.
- Turning them halfway through is the secret to getting crispy edges on more than one side.
03 -
- Use parchment paper to avoid scrubbing sticky caramelized bits off the tray later.
- If you want extra crispness, crank the oven up to 220°C (425°F) for the last five minutes.