Balsamic Roasted Beets

I am feeling very accomplished at the moment! I just turned in the first 5 assignments for module 1 of my Anatomy & Physiology class on my way to becoming an NTP πŸ™‚ You knew I was going to school to become a Nutritional Therapy Practioner didn’t you? Well, if you didn’t, now you do! I never thought I would be excited about school in my life, but here I am anxiously awaiting my first test so I can rock it out and get 100%. Who am I?! But I guess when you find your passion it doesn’t seem like work anymore. Anyone else back in school as an adult to pursue their dreams? I certainly hope there are some out there who are on a similar path.

Know what else I accomplished this weekend? I FINALLY put up my Instagram wallΒ that I originally saw on Pinterest and knew I had to recreate since I am only slightly obsessed with Insta… by the way, if you don’t follow me over there yet you are missing. out. I post there at least once per day so get on it! Join the parteeeeee! You don’t even have to have an Instagram to follow people but you totally should because its so much better than facebook and twitter and the rest πŸ™‚

I ALSO did a bunch of food prep this weekend because I am currently on day 13 of a Whole30… did I not tell you that either? What a bad friend I am… I keep being busy with a full time job, traveling for said job (I went to Mount Rushmore alone last week too…), trying to keep up with friends and family, doing school, and creating awesome recipes for you guys. I feel like I need 4-6 more hours in the day sometimes! Anyways, I decided to do another Whole30 (my third!) to celebrate my 2 year paleoversary πŸ˜€ Did I forget to tell you that happened on October 1st too? JEEZE RACHAEL. Well if you don’t know what a Whole30 is then get over to the google and check it out! The only thing that has been hard so far in the last 13 days is that WholeMe sent me a sample of their new Lemon Berry Chia Clusters and I cannot eat it. Saddest/happiest day ever. In the freezer it went… in addition to the macarons I won from an Instagram giveaway (see, another reason to join Insta) and the dark chocolate that always resides in there… only 17 more days!

I’m sure I forgot a million other things I wanted to share with you, but I did NOT forget to share this amazing recipe! I am a beet lover after thinking I hated them my whole life. Naturally sweet, earthy, and the most gorgeous color; I just can’t get enough. I also absolutely love balsamic reduction/glaze/etc and the combination is divine. If you want to be impressive without doing much work *everyone raises their hand* then make this and serve it to guests with your protein of choice and a lovely salad. Boom, impressive. Until later (hopefully not too much later!)

The Freckled Foodie

balsamic roasted beets

paleo beets

Balsamic Roasted Beets

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Side dish, vegetables

Ingredients:

  • 3lbs Beets, peeled and cut into 1 inch cubes
  • 5 large Shallots, peeled and cut into wedges
  • 2-3 tbsp Avocado oil, coconut oil, or olive oil
  • 1/2 tsp Sea salt
  • 1/2 c Balsamic vinegar
  • 1 Cinnamon stick (optional)
  • 1/2 c Walnuts, roughly chopped (optional, remove for nut-free)
  • S&P to taste

Directions:

  1. Preheat oven to 400 degrees
  2. Toss the beets, shallots, and oil until evenly coated
  3. Spread the beets and shallots on a large tin foil or parchment lined baking sheet
  4. Sprinkle sea salt over the sheet evenly
  5. Bake for 45-50 minutes stirring them halfway through
  6. While they bake pour the vinegar in a large skillet or saucepan, add the cinnamon stick, and bring to a boil over medium heat
  7. Then reduce the heat to low and simmer until about half the liquid is gone
  8. This should take at least 20-30 minutes and you can check to see if it is done when the liquid coats the back of a spoon (doesn’t run off easily)
  9. Once reduce remove it from heat and set it aside
  10. Toast your walnuts dry in a skilled or frying pan over medium heat stirring occasionally until fragrant
  11. When the beets are easily pierced with a small knife point remove from oven and toss them in the balsamic glaze
  12. Add the walnuts just before serving and salt and pepper to taste
  13. Enjoy hot from the oven or cold from the fridge the next day! (I love this dish cold)
  14. Keeps in the refrigerator for 4-5 days

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Comments: 9

  1. Chelsea F October 14, 2014 at 11:14 am Reply

    It looks so good! Thanks for sharing! I am also a beet lover. Haven’t had them in a while…so this may be something to make this weekend (especially since I’ll be starting the Whole30)!

    • thefreckledfoodie October 14, 2014 at 5:17 pm Reply

      Chelsea, thanks πŸ™‚ You definitely want to make these, I have eaten them for at least 2 meals per day cold from the fridge and it’s making my Whole30 way easier!

  2. Terri October 19, 2014 at 3:44 pm Reply

    This is an amazing dish! I only had about 1.5 lbs but I just had to try. Had a hard time not eating all of it at once. Thank you for sharing πŸ™‚

    • thefreckledfoodie October 19, 2014 at 4:47 pm Reply

      Terri, SO glad you loved it as much as I do! I bought beets today at the farmers market to make more for the week! It is super good on salads too πŸ™‚

  3. […] Walnuts: Balsamic Roasted Beets […]

  4. Amanda May 27, 2015 at 4:51 pm Reply

    So I enjoyed this delicious recipe to later be sent into a panic in the ladies room. Once I calmed down I realized it was the beets, not blood! πŸ™‚

  5. Chad January 22, 2017 at 7:17 am Reply

    This beet recipe is awesome! My wife and I have made it s few times now and we love it. Thank you so much for sharing!

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