Balsamic-Glazed Baby Beets 4.000

Renee Comet

Jun 6, 2007

For more flavor, make sure to spoon some of the extra glaze over the beets once you place them on the plate. It's a good idea to wear disposable gloves when peeling the roasted beets.

Serve these with grilled or roasted chicken. The beets can be prepared a day or two in advance; make the glaze just before serving.

Servings: 4
  • 12 to 16 baby (1- to 2-inch) beets
  • 2 sprigs rosemary
  • 1/2 cup balsamic vinegar
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter
  • Pinch salt


Preheat the oven to 350 degrees.

Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.

Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.

Use disposable gloves or a paper towel to pick up each beet and rub or peel off the skin, trimming off the root and stem ends. Set the beets aside.

In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 6 to 8 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes. Serve with the remaining glaze spooned over.

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From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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