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Roasted Beets with Shallots, Red Wine Glaze, Gorgonzola and Walnuts in serving dish on frayed napkin.

Roasted Beets with Shallots, Red Wine Glaze, Gorgonzola and Walnuts

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Here's how to elevate this earthy root vegetable to elegant new heights! Roasted Beets with Shallots, Red Wine Glaze, Gorgonzola and Walnuts is easy and much of it can be done ahead of time.
Course Side Dishes - Vegetables
Cuisine Italian
Diet Gluten Free, Vegetarian
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Servings 6
Calories 183


  • 10-12 small to medium beets (2 ½ to 3 pounds), scrubbed and tops trimmed
  • 3 tablespoons olive oil divided
  • 6-8 medium shallots peeled and separated into cloves leaving the root end in tact as much as possible
  • ½ cup dry red wine
  • ½ cup vegetable broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • Salt and freshly ground black pepper
  • ½ cup crumbled Gorgonzola cheese
  • ¼ cup chopped walnuts lightly toasted if desired


  • Preheat oven to 400 degrees.
  • Toss beets with 2 tablespoons olive oil. Place in a roasting pan or baking dish and add ½ cup water. Cover with aluminum foil and roast for 45 minutes.
  • Toss the shallots with 1 tablespoon olive oil and spread over the top of the beets. Cover and roast 30 minutes or until the beets can be easily pierced with a paring knife. Let cool to the touch.
  • Peel and quarter the beets or if large, cut into 6-8 wedges.
  • Combine the wine, vegetable broth, balsamic vinegar and sugar in a skillet or shallow saucepan large enough to hold the beets and shallots. Bring to a boil, reduce to low and let reduce by ½.
  • Place the beets and shallots in the saucepan with the glaze and continue simmering until heated through and a nice glaze forms, approximately 8-10 minutes, stirring to coat the vegetables. Season to taste with salt and black pepper.
  • Transfer the beets and shallots to a serving bowl. Pour any remaining glaze over the vegetables. Sprinkle with Gorgonzola cheese and walnuts. Serve immediately.


MAKE AHEAD:  Beets and shallots can be roasted 1-2 days ahead of time.  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.  Increase the amounts by ¼ to account for any evaporation that occurs from reheating.


Calories: 183kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 216mg | Potassium: 141mg | Fiber: 1g | Sugar: 7g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg