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  • 6 medium beets (2 bunches, or about 3-1/2 pounds)
  • 1 teaspoon salt (sea salt if you have it)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon real maple syrup
  • Freshly ground black pepper, to your liking


Preheat the oven to 400 degrees. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch pieces.

Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once half way through, until the beets are tender and easy to pierce with a knife.

While the beets are roasting, combine vinegar and maple syrup in a small sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burned and hard very quickly.

Remove beets from the oven and toss with glaze.

This can be eaten hot as a side dish or served as warm or chilled over a salad. It goes great on top of mixed greens, halved grape tomatoes, REAL feta cheese, sunflower seeds. If you need more dressing, have balsamic on hand, or use a raspberry vinaigrette.

This dish makes approximately 5 servings. The nutrition information is for the beets only and per serving is about 68 calories, .2 grams of fat, 81 mg sodium, 15 grams of carb, 2.8 grams of fiber, 11.6 grams of sugar, and 1.7 grams of protein.

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