Baked Beets with Balsamic Vinegar

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Baked this way, beets become incredibly sweet. They take time, so bake them when you have the oven going for something else.


  • 4 medium-size fresh beets, tops trimmed to within ½-inch, scrubbed
  • ¼ cup balsamic vinegar, or more as needed
  • Salt and Freshly ground black pepper


    • Heat the oven to 400°F.
    • Place each beet on a square of aluminum foil and wrap tightly. Place the beets on a baking sheet.
    • Bake until the beets are tender when pierced with a wooden toothpick or the tip of a paring knife, usually 1 to 1½ hours. Poke holes in the foil to let steam escape and carefully unwrap. When the beets are cool enough to handle, slip off the skins.
    • Slice the beets and place them in a bowl. Add the vinegar and salt and pepper to taste. Toss to combine, adding a little more vinegar if needed to moisten. Let stand at least 15 minutes before serving. Serve at room temperature.