Balsamic Roasted Beets Recipe
Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or addition to your favorite salad!
- 3 beets peeled & diced (about 3 cups)*
- 1 Tbsp olive oil
- ½ tsp sea salt
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- Preheat the oven to 425 degrees Fahrenheit.
- Grease a large baking sheet or dish, set aside.
- Peel and cut 3 beets into 1” cubes.
- Toss beets with 1 TBS olive oil and ½ tsp sea salt.
- Spread onto a greased baking dish in an even layer.
- Bake in a preheated oven for 15-20 minutes.
- After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
- Mix together balsamic vinegar and honey.
- After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
- Stir until all the beets are evenly coated.
- Return to the oven for 10 minutes, stirring once half way through.
- Roast until the balsamic/honey mixture coats the beets (and isn’t runny).
- Remove from the oven and serve warm or store and serve later over your favorite salads.
How to roast beets whole
*Instead of peeling and cutting the beets, you could roast them whole in the following way:
- Wrap beets individually in aluminum foil and set on a baking sheet.
- Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
- Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
- Dice and toss with recipe ingredients.
- Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.
How to prevent staining your hands:
Wear rubber gloves!
Roasted Beet Hummus
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
- Once your beet is cooled and peeled, quarter it and place it in your food processor Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Cinnamon Roasted Butternut Squash
This seasonal side dish is great with fresh corn on the cob and pretty much any meat on the BBQ. Served warm or even eaten as cold leftovers this dish is delish!
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks.
- Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Squash Casserole with Potato-Chip Crust
Yes, this recipe is not a mistake, it does indeed include potato chips, but casseroles can often be a bit boring. This is definitely not, and when done just right, this casserole can be filed under “looks like hell, tastes like heaven.”
- 2 tablespoons salted butter, plus more for greasing pan
- 5 large (about 3 3/4 pounds total) yellow squash trimmed and sliced into rounds
- 1 large yellow onion, chopped
- 1 1/2 cups chicken broth, plus more as needed
- Kosher salt
- Black pepper
- 1 large egg, lightly beaten
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 6 cups potato chips, crushed
- Preheat the oven to 375°F. Melt butter in a deep skillet over high heat. Add squash and onion; cook, stirring every 8 to 10 minutes, until liquid has evaporated and squash starts to stick to the bottom of the skillet, 45 to 50 minutes. Continue cooking, stirring occasionally, until the bottom of the skillet is mostly covered in a deeply browned layer of squash mush, 10 to 15 minutes; it’s OK if the mixture looks lightly burned in spots.
- Add 1/4 cup broth to squash mixture, stirring and scraping bottom and edges of skillet using a wooden spoon to dissolve residue; mixture will darken as you do this.
- Continue cooking until mixture is caramelized with a jammy consistency and you can no longer distinguish between squash and onion, about 30 minutes total, adding about 1/4 cup broth and re-stirring to scrape up browned parts every 5 or 6 minutes.
- Season with salt and pepper to taste. Scrape mixture into a medium bowl; let cool for 10 minutes.
- Stir in egg until combined.
- Spoon squash mixture into a lightly buttered 8-inch square baking dish; sprinkle evenly with cheese. Bake in a preheated oven, uncovered, until cheese is melted, about 20 minutes. Remove from the oven; sprinkle evenly with crushed chips. Return to the oven; bake at 375°F until chips are browned in spots, about 20 minutes. Let rest 10 minutes before serving.
3 Ingredient Tomato Sauce
Yes, ‘tis the season where we typically have TOO many tomatoes. Here is a quick way to make a sauce on the run that can be used on noodles or rice or just about anything that needs tomato sauce.
- 4 lbs ripe tomatoes, preferably roma, stem and core removed
- 1 cup olive oil
- 2 tsp salt
- 3-5fresh basil leaves (optional)
- Add all ingredients to a large pot set over medium/low heat. Once it begins to bubble start smashing the tomatoes with the back of a spoon to help them break down.
- Cook the tomatoes for 30 minutes, stirring often to avoid scorching. Sauce should be a thick sauce. If it is too thin, continue cooking for a few more minutes.
BBQ Grilled Tomatoes
Tomatoes on the BBQ are simply divine, and you can season simply with salt, black pepper, and oregano and eat as is, or try topping this with a flavor-packed tahini-Caesar dressing.
- 3 to 4 oil-packed anchovy fillets, drained
- 1/4 c. finely grated Parmesan
- 1/4 c. tahini
- 3 tbsp. (or more) water
- 2 tbsp. fresh lemon juice
- 1/2 tsp. freshly ground black pepper
- Kosher salt
- 5 medium beefsteak or large heirloom tomatoes
- 1 1/2 tbsp. extra-virgin olive oil
- 1 tbsp. oregano
- Kosher salt
- Freshly ground black pepper
- Chopped parsley and shaved Parmesan, for garnish
- In a blender, blend anchovies, Parmesan, tahini, water, lemon juice, and black pepper until smooth. If dressing is too thick, add 1 tsp. water at a time until desired consistency is reached.
- Transfer dressing to a small bowl or airtight container; season to taste with salt. Chill until ready to use.
- Make Ahead: Dressing can be made 5 days ahead. Keep chilled.
- Remove the upper core and stem from each tomato. Slice tomatoes in half horizontally and transfer to a large bowl.
- Drizzle oil over tomatoes; season with oregano and a few good pinches of salt and grinds of black pepper. Toss tomatoes to coat and let sit for 10 minutes. This will leach some liquid and allow seasoning to seep into tomatoes.
- Prepare a grill for medium-high heat (between 400° and 450°). Grill tomatoes cut side down until charred and beginning to soften, 8 to 10 minutes. Flip and continue to grill until tomatoes are tender but not falling apart, 5 to 7 minutes more.
- Transfer tomatoes to a platter. Top with tahini-Caesar dressing, parsley, and Parmesan.