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Roasted Beets in Balsamic Reduction

Beets are probably my favorite vegetable and I'm always looking for new ways to use the in my cooking. I love the tang of the balsamic and then the sweetness of the goat cheese with this recipe. The last time I made this recipe I added carrots and they mixed perfectly in the dish.

Prep Time: 15 Minutes | Cook Time: 1 Hour


  • 2 ½ lbs fresh beets

  • 1 ½ tbsp olive oil

  • 1 tsp kosher salt

  • ½ tsp pepper

  • 1 ½ tsp fresh thyme (chopped)

  • 1 tbsp balsamic reduction (see note)

  • 3 tbsp crumbled goat cheese (optional)


  1. Preheat oven to 400

  2. Peel your beets and cut into 1 ½ inch chunks.  Transfer to a baking sheet.

  3. Add olive oil, salt, pepper and thyme.  Toss to combined.

  4. Spread beets into an even layer on the sheet and bake for about 45 minutes, or until tender.

  5. Allow to cool slightly, transfer to a serving platter.

  6. Top with goat cheese and balsamic reduction.

Note. If you do not already have balsamic reduction, take 1 cup of balsamic vinegar and bring to a boil in a small sauce pan.  Lower to a simmer and let simmer for 8-10 minutes, or until desired thickness.


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