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Balsamic Roasted Beets

Category: Vegetables/Greens

Difficulty: Easy

Prep Time: 10 min  

Cook Time: 1 hours  

Servings: 6

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8 medium beets (about 2 pounds total)
1/2 cup water
1/4 cup olive oil
6 tablespoons balsamic vinegar
2 to 4 tablespoons extra-virgin olive oil, to taste
1 teaspoon grated orange zest
1 teaspoon sea salt
Freshly ground black pepper, to taste


1. Preheat the oven to 350°F.

2. Gently scrub beets, and pat dry. Place the beets in a small casserole dish just big enough to hold them. Pour the water and olive oil over the beets then cover tightly with a lid and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.

3. Remove the casserole from the oven and uncover the beets. Allow the beets to cool completely in the casserole.

4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, orange zest, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.

5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
Beets contain a unique mixture of natural plant chemicals (phytochemicals) and minerals that make them superb infection fighters, blood purifiers, and liver cleansers. They also help boost the body’s cellular intake of oxygen, making them excellent body cleansers.

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