Roasted Beets with Cracked Black Pepper, Thyme & Balsamic
Deeply caramelized beets roasted until tender, tossed with bold cracked pepper, thyme, and a hint of aged balsamic. This is a minimalist dish with maximal flavor — beautiful served warm or at room temp.
Servings 4 as a side
Calories 120kcal
Ingredients
- 4 medium beets red, golden, or a mix, peeled and cut into wedges
- 1½ tbsp olive oil
- 1 tsp coarse cracked black pepper
- ¾ tsp sea salt
- 1 tsp fresh thyme leaves or ½ tsp dried
- 1 tbsp aged balsamic vinegar or pomegranate molasses
- Optional: ½ tsp orange zest or 1 tsp lemon juice for brightness
- Garnish Ideas
- Extra thyme
- Crumbled goat cheese or feta optional
- Toasted walnuts or pistachios
Instructions
- Step 1: Prep the Beets
- Preheat oven to 400°F (conventional) or 375°F (convection).
- Peel and cut beets into evenly sized wedges or cubes.
- In a mixing bowl, toss beets with olive oil, cracked pepper, salt, and thyme.
- Step 2: Roast
- Spread beets on a parchment-lined sheet pan or in a cast iron skillet.
- Roast for 40–50 minutes, flipping once halfway, until deeply colored and tender.
- In the final 5 minutes, drizzle with balsamic and return to oven.
- Step 3: Finish
- Remove from oven and toss gently.
- Add optional orange zest or lemon juice to finish.
- Serve warm or at room temperature.
- Top with cheese or nuts if using.
Notes
Nutrition (per serving, without cheese or nuts)
- Calories: 120
- Fat: 7 g
-
Carbs: 12 g
- Fiber: 3 g
- Net Carbs: 9 g
- Protein: 2 g
🌟 Serving Ideas
-
As a side to:
- Roast duck or goose
- Grain-free stuffing
- Herbed lentils or roasted carrots
- As a base for a warm salad with greens, quinoa, or labneh
🛡️ Consumer Safety Note
⚠️ Wear gloves or use parchment if handling red beets to avoid staining. Roasted beets can be stored in the fridge up to 4 days — best reheated gently or served room temp.
