Marinated Roasted Beets

5 70 155
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Marinated Roasted Beets
Health Rating
Whenever beets show up at the market, I always prepare them using Alice Water’s recipe for lightly pickled beets from Chez Panisse Vegetables.


6 beet(s) Beets, raw (medium sized; try to shoot for the same size so they’ll cook for the same amount of time)
1 pinch Kosher salt
1 dash Black pepper (freshly ground)
2 tbsp Balsamic vinegar
3 tbsp Extra virgin olive oil


  1. Heat the oven to 400°F with the rack in the middle.
  2. Wash and trim the beets so the stems are about ½- inch and the roots about 2 inches or less.
  3. Place the beets into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
  4. Cool the beets before slicing off the tops and long tails and peeling the skins and long tails.
  5. Chop the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar.
  6. Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil.
  7. You can store the beets in a sealed container in the fridge for up to a week.

Nutrition Facts

Per Portion

Calories 155
Calories from fat 94
Calories from saturated fat 13.1
Total Fat 10.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 137 mg
Potassium 411 mg
Total Carbohydrate 13.2 g
Dietary Fiber 2.4 g
Sugars 9.5 g
Protein 2.0 g

Dietary servings

Per Portion

Vegetables 1.7

Energy sources




contain nitrates and pigments that may help to lower blood pressure and increase athletic performance!

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