Roasted Beets with Red Wine Glaze
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Roasted Beets with Red Wine Glaze sprinkled with tangy goat cheese is how to elevate this earthy root vegetable to elegant new heights! This lovely recipe is easy and much of it can be done beforehand.
Perfect on the side with Braised Beef Short Ribs with Cauliflower Leek Puree for a showstopping holiday meal!
Why This Recipe is a Keeper!
Even though I’ve always loved vegetables, I was afraid of beets as a kid. Then, eating dinner one night at an employer’s home some years back, I had a bowl of boiled beets placed in front of me and I had no choice but to try them.
I instantly fell in love and wondered why I had put off trying this sweet, earthy vegetable for so long. Ever since I’ve gone out of my way to enjoy them in every way. My absolute favorite way is roasted because that’s when the earthy sweetness of beets shines!
Add this simple red wine and balsamic glaze, and you have a truly special roasted beet side dish that elevates beets to rock-star status!
This roasted beets recipe is:
- Easy!
- Elegant!
- Delicious hot, warm or cold.
- Make-ahead!
How to Make Roasted Beets with Red Wine Glaze:
Recipe Ingredients:
Here’s everything you’ll need to make this glazed beets recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Beets: I tested this recipe twice. The first time was with beets that had the tops removed before their arrival at the grocery store, which may have been stored for a while, and the second time was with beets that still had their tops at the grocery store. The flavor and texture of the beets that still had their tops were far superior so do try to use beets with the tops still attached. The beet tops can be stir-fried or added to soups or salads.
- Dry Red Wine: You don’t have to use your finest red here, but do use a dry red wine you would enjoy drinking. Because the glaze gets reduced, you’ll only concentrate the flavor of bad wine, making it worse. Here are more tips on cooking with wine from Food and Wine. NON-ALCOHOLIC SUBSTITUTION: Substitute pomegranate juice for the wine.
- Vegetable Broth: I recently discovered Kitchen Accomplice Vegetable Broth Concentrate and really like it. You can stir up just what you need and refrigerate the rest.
- Balsamic Vinegar: Use a balsamic vinegar from Modena, Italy where the majority of all balsamic vinegars in the world are produced. You can’t go wrong with Kirkland Signature Balsamic Vinegar.
- Goat Cheese: Beets and goat cheese are a culinary match made in heaven! Crumbled goat cheese works best for this recipe. Other cheese options are feta and blue cheese.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Toss beets with the olive oil.
- Place in a roasting pan or baking dish and add 1/2 cup water.
- Cover with aluminum foil, place in the oven, and roast for 1 hour to 1 hour and 15 minutes. You should be able to pierce the beets with a paring knife easily when they’re done.
- While the beets are roasting, combine the wine, vegetable broth, balsamic vinegar, and honey in a saucepan.
- Bring to a boil, reduce heat to low, and let reduce by 1/2 or until thickened and syrupy, approximately 20 to 25 minutes. (You should end up with about 2/3 cup of glaze.)
- Season the glaze with salt and black pepper to taste and add the red wine vinegar.
- Let beets cool to the touch, then peel.
- Cut the beets into wedges or chunks.
- Transfer the beets to a bowl.
- Pour the glaze over the beets and toss to coat.
- Serve immediately at room temperature, sprinkled with goat cheese and fresh thyme leaves.
- You can also refrigerate and serve chilled.
- MAKE AHEAD: Beets can be roasted 1 to 2 days beforehand. You can peel the beets ahead of time or before proceeding. Either way, they’ll keep fine. You can also make the glaze 1 to 2 days ahead of time. When ready to serve, toss the beets with the glaze or allow the beets to marinate in the glaze. Sprinkle with crumbled goat cheese and thyme leaves when ready to serve.
Chef Tips and Tricks:
- Wear disposable gloves when peeling to prevent the stains on your hand from handling beets. Otherwise, the stain disappears within a day or so with regular handwashing.
- To serve the beets immediately hot, reduce the glaze in a skillet or saute pan, then add the peeled and cubed/wedged beets directly to the hot glaze and toss to coat. Transfer to a serving bowl and sprinkle on the goat cheese.
Recipe FAQs:
You can roast the beets 1 to 2 days in advance. Store them, peeled or unpeeled, in the refrigerator.
Yes, you can make the glaze 1 to 2 days ahead of time. Store it separately from the beets if you want the dish to be more “saucy” because they will absorb the glaze. When ready to serve, toss the beets with the glaze or allow the beets to marinate in the glaze (less “saucy”). Sprinkle with crumbled goat cheese and thyme leaves when ready to serve.
Storage:
- Store any leftovers in the refrigerator.
Serve with:
- Braised Beef Short Ribs with Cauliflower Leek Puree
- Boneless Short Ribs Recipe (Bourguignon Style)
- Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
- Roast Turkey Breast with Traditional Stuffing
- Braised Pork Loin Roast in Dijon Mustard Sauce
More great beet recipes you’ll love!
- Quick Pickled Beets with Dill
- Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
- Roasted Hasselback Beets with Dill Dressing
- Massaged Kale Beet and Blueberry Salad with Honey Balsamic Dressing
Get all my delicious vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen
Roasted Beets with Red Wine Glaze
Ingredients
- 12 medium beets, (3 to 3 1/2 pounds), scrubbed and tops trimmed
- 3 tablespoons olive oil, divided
- 6 sprigs fresh thyme, plus some leaves for garnish
- 1 cup dry red wine
- 1/2 cup vegetable broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 teaspoon red wine vinegar, or to taste
- Salt and freshly ground black pepper
- 1/4 cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees.
- Toss beets with the olive oil. Place in a roasting pan or baking dish and add 1/2 cup water. Cover with aluminum foil, place in the oven, and roast for 1 hour to 1 hour and 15 minutes. You should be able to easily pierce the beets with a paring knife.
- While the beets are roasting, combine the wine, vegetable broth, balsamic vinegar, and honey in a saucepan. Bring to a boil, reduce heat to low, and let reduce by 1/2 or until thickened and syrupy, approximately 20-25 minutes. (You should end up with about 2/3 cup of glaze.) Season the glaze with salt and black pepper to taste and add the red wine vinegar.
- Let beets cool to the touch.
- Peel and cut the beets into wedges or chunks.
- Transfer the beets to a bowl. Pour the glaze over the beets and toss to coat. Serve immediately at room temperature sprinkled with goat cheese and fresh thyme leaves. Can also refrigerate and serve chilled.
Notes
- NON-ALCOHOLIC SUBSTITUTION: Substitute pomegranate juice for the wine.
- Other cheese options are feta and blue cheese.
- Wear disposable gloves when peeling to prevent the stains on your hand from handling beets. Otherwise, the stain will disappear within a day or so with regular handwashing.
- To serve the beets immediately hot, reduce the glaze in a skillet or saute pan, then add the peeled and cubed/wedged beets directly to the hot glaze and toss to coat. Transfer to a serving bowl and sprinkle on the goat cheese.
- Beets can be roasted 1-2 days ahead. You can peel the beets ahead of time or before proceeding. Either way, they’ll keep fine.
- You can also make the glaze 1-2 days ahead of time. When ready to serve, toss the beets with the glaze or allow the beets to marinate in the glaze.
- Sprinkle with crumbled goat cheese and thyme leaves when ready to serve.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
If I double the beets do I double the glaze ingredients too, or would the same amount be enough?
Hi, Cheryl, Thanks so much for your question. I would recommend doubling the glaze ingredients, too; that’s only 1 1/3 cups for all those beets. If you marinate the beets in the glaze, they will absorb some of the glaze. Adding it just before serving gives it a nice “sauciness.” You might be able to tell from the photos that the beets aren’t exactly “swimming” in glaze; it’s just enough. Thanks again and hope everyone enjoys!!