Roasted Beetroot Side Dish (Printable version)
Tender and sweet roasted beetroot with a caramelized finish, perfect for sides or salads.
# What You'll Need:
→ Vegetables
01 - 4 medium beetroots, trimmed and scrubbed (approximately 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Peel the beetroots and cut into 1-inch cubes or wedges for uniform roasting.
03 - Place beetroot pieces on a baking tray lined with parchment paper.
04 - Drizzle olive oil and balsamic vinegar over the beetroot, then sprinkle with salt and pepper. Toss well to coat evenly.
05 - Spread beetroot in a single layer without crowding. Roast for 35 to 40 minutes, turning once halfway through, until tender and caramelized at the edges.
06 - Remove from oven and allow to cool slightly. Transfer to serving dish, garnish with fresh herbs and optional toppings as desired.
# Expert advice:
01 -
- The natural sugars in beetroot turn into crispy, caramelized edges that taste almost indulgent.
- Its ridiculously simple with just a handful of ingredients and one tray to clean.
- Works as a side dish, salad topper, or even a snack you can eat with your fingers.
02 -
- Crowding the tray traps steam and makes the beetroot soggy instead of caramelized, so give them space.
- Flipping halfway through ensures even browning and prevents one side from burning while the other stays pale.
03 -
- Wear gloves or rub a little oil on your hands before peeling beetroot to avoid staining your fingers bright pink.
- If you want extra crispness, skip covering the tray and make sure the oven is fully preheated before the beetroot goes in.