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Roasted Beets with Black Currant Balsamic

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Adapted from “Roasted Beets” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr


10 min Prep Time

30 min Cook Time

40 min Total Time

160 Calories


  • 4-6 unpeeled beets scrubbed clean
  • 2 teaspoons extra virgin olive oil
  • 1/3 Cup Black Currant Balsamic Vinegar (or 18 Year Aged Traditional, Mission Fig, Black Cherry, or Lavender Balsamic)
  • Salt and Pepper to taste


Preheat oven to 425 degrees F.

Trim off the top and bottoms of beets and cut into 1-inch cubes. Arrange in roasting pan. Drizzle olive oil and balsamic over the beets, season with salt and pepper, then toss to coat. Spread beets onto a single layer in pay and roast. Turn the beets half-way through roasting so they cook evenly. Cook approximately 30-40 minutes, until cooked through.