I can’t miss the beginning of the beet season. With young beets I am making salads, soups and serve stunning appetizers.
In this simple recipe the beets turned out delightfully fragrant and sweet with a hint of acidic taste. The dish looks so beautiful, especially when it is prepared with golden and red (purple) beets.
For more texture, color, and taste I used a fresh and aromatic fennel bulb. And this was so right – the fennel wonderfully served the purpose.
Rosemary and garlic brought even more flavor to the vegetables.
I served the oven-roasted beets as a side dish for grilled pork chops. And it was a delightful and bright combination.
Cold, as a salad, this dish is delicious as well.
Oven Roasted Beets with Balsamic Vinegar
- 1 beetroot (approximately 10-11 oz)
- 1 golden (yellow) beetroot (approximately 10-11 oz)
- 1 fennel bulb (optional)
- 3-4 rosemary sprigs
- 3-4 thyme sprigs (optional)
- 6-8 garlic cloves (optional)
- 2-3 tbsp balsamic vinegar
- Kosher Salt
- Ground black pepper
- 3 tbsp olive oil
Preheat the oven to 425 F (220 C).
Peel the outer skin (layer) from garlic cloves.
Cut of the fennel stalks and remove the outer bulb petals. Cut the fennel in half, and then cut each half into 4-6 pieces.
Peel and cut the beets into small bite size cubes. Start with the golden beets.
Place the vegetables in groups on an oiled baking sheet. Drizzle with olive oil. Drizzle only the beets with balsamic vinegar. Season the vegetables with salt, pepper.
Add the rosemary sprigs and, if using, garlic cloves and thyme sprigs.
Bake in the oven for 35-40 minutes until slightly golden. A knife should easily go into the beet pieces.
Serve hot or cold, optionally sprinkle with fresh basil.
Cook with pleasure!