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Roasted Rosemary and Balsamic Beets

These oven-roasted beets are tossed in a tart, maple syrup and balsamic reduction combo which intensifies their natural sweetness. The garlic and rosemary add an incredible pop of flavor that could seriously make a beet lover out of anyone!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salad
Servings: 6
Calories: 101kcal


  • 6 medium beets peeled and chopped
  • 1 tsp kosher salt
  • 3 garlic cloves minced
  • 1 TB rosemary finely chopped
  • 2 TB extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 TB maple syrup
  • Freshly ground black pepper to taste


  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with silpat or parchment paper.
  • In a large bowl, mix together the salt, garlic, rosemary, olive oil, balsamic vinegar, maple syrup and pepper.
  • Remove the stems of the beets and peel them with a vegetable peeler.
  • Cut the beets in 2 inch chunks.
  • Add the chopped beets and toss them with the mixture so they’re evenly coated.
  • Spread seasoned beets in a single layer on the baking sheet.
  • Roast 35-40 minutes or until the beets are fork tender.
  • Stir once or twice during roasting to make sure they cook evenly.
  • Serve hot or cold.
  • Enjoy!


Calories: 101kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 299mg | Fiber: 2g | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
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