Roasted Beets with Balsamic Glaze

I’m all about warming foods and dishes right now.  Here in Sask, we’ve been on the -30 weather train, and it seems to be here to stay (for a while at least).

Will we brave it? Yes! Will we complain about it? Probably! Will we create a nice warm buddha bowl to heat us up?  I sure will! How about you?

So today, as I sit here sipping my hot nettle leaf tea, I’m please to share my recipe for Roasted Beets with Balsamic Glaze.  Honestly you guys, these are a treat! If you don’t think you like beets, you might want to give this recipe a try and get back to me. 😉

If you missed the post on why beets are great for detox (cleansing the blood of toxins), reducing cholesterol levels, and boosting energy levels, check it out here.  

And if you’re all about that beet (’bout that beet, no treble?) give my Purple Power Salad a try, or risk the chill for this Hemp & Beet Smoothie Bowl (totally worth it!)

Let me know if you try these beets on their own or add them to a Buddha bowl, like I did.  Leave a comment below!

P.S. Recipe for the Roasted Ginger Turmeric Cauliflower pictured below is coming soon!

 

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Roasted Beets with Balsamic Glaze

A delicious treat to use as a side dish or to top any buddha bowl! 

Author Kaylee Woolhether

Ingredients

For the beets

  • 3 medium to large beets cut into bite size cubes
  • ¼ tsp sea salt
  • avocado oil enough to lightly coat

For the glaze

  • ¼ cup balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp orange juice
  • 1 tsp orange zest

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss the beet cubes in avocado oil and sea salt. Transfer to a baking pan and roast for 25-30 minutes (until they are fork tender), flipping once halfway through cooking.
  3. Meanwhile, add all the ingredients for the glaze to a bowl and whisk to combine.
  4. Once the beets are cooked, transfer to a bowl and top with the glaze.

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