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Roasted Beets with Red Wine Glaze in earthenware serving bowl with serving spoon sprinkled with goat cheese.
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5 from 1 vote

Roasted Beets with Red Wine Glaze

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Side Dishes - Vegetables
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:
  • NON-ALCOHOLIC SUBSTITUTION: Substitute pomegranate juice for the wine.
  • Other cheese options are feta and blue cheese.
TIPS:
  • 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.
MAKE AHEAD:
  • 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

Serving: 1 | Calories: 299kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 381mg | Potassium: 1129mg | Fiber: 10g | Sugar: 31g | Vitamin A: 299IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg