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Nutrition Facts
Serving Size 1 (50g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 22
Calories from Fat 0		(3%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 38mg		1%
Potassium 152mg		4%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 1.0g	4%
	Sugars 4.0g
Protein 0.8g		1%
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Baked Beets With Balsamic Vinegar

Recipe #251586 | 1¾ hours | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: mary winecoff
Sep 7, 2007

The beets become very sweet when baked in this way. They take a long time but can be baked with sweet potatoes or baked potatoes.

SERVES 4 (change servings and units)

Ingredients

4 medium beets, tops trimmed and scrubbed
1/4 cup balsamic vinegar
salt
fresh ground pepper

Directions

1
Heat oven to 400°F
2
Place each beet on a square of aluminum foil and wrap tightly.
3
Place on baking sheet.
4
Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
5
Poke holes in foil to let steam escape and carefully unwrap.
6
When the beets are cool enough to handle, slip off the skins.
7
Slice the beets and place them in a bowl.
8
Add the vinegar and salt and pepper to taste.
9
Toss to combine, adding a little more vinegar if needed.
10
Let stand at least 15 minutes before serving.

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Featured Reviews for This Recipe

From: MechanicalJen

On Oct 25, 2009

I microwaved the beets instead of baking. This took about 7 minutes. The balsamic vinegar does something special to them. Thanks so much!

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From: sassafrasnanc

On Jun 17, 2008

These were very sweet and I loved them. I added some dill weed just for a little flavor. I read the other reviews and made a decision to just bake the beets like I always do without wasting the foil. They were great. I would use a vinegar next time that is not quite as sweet actually. Made for ZWT4.

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From: LilKiwiChicken

On Jun 17, 2008

I've made this twice now, the second time I actually put half the vinegar in a small roasting pan with the beets & it was fantastic - a rich caramelly balsamic vinegary taste. We also crumbled some feta over these (not very Eastern European but us Kiwis love fusion food I suppose) and it was great. Thanks for posting, a great way to use up fresh beetroot from our organic vege box.

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From: brokenburner

On Jan 9, 2008

Let me preface this by saying that I love beets... but I didn't find that going through all the effort of wrapping them in foil and piercing them, etc. etc. made them taste any better than they usually do! It's still a good recipe, though — thanks for posting.

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