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A wooden serving spoon resting in a roasting dish full of baked balsamic glazed beets topped with fresh rosemary.

Rosemary & Cinnamon Balsamic Glazed Beets

Recipe By : Michelle McCowan
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Boasting an earthy and herbaceous flavour with a touch of warmth, These Rosemary Cinnamon Balsamic Glazed Beets make a warming winter side and a delicious addition to holiday meals.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Dietary GF, Soy Free
Season(s) Autumn, Winter
Difficulty Easy
Yield 4 Cups

Equipment

  • Oven
  • Roasting dish 
  • Vegetable peeler
  • Knife
  • Measuring Spoons

Ingredients
  

  • 4 - 5 Medium Large Beets (about 4 cups chopped)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • ½ Teaspoon Ground Cinnamon
  • 1 - 2 Sprigs Fresh Rosemary (or 1 - 2 teaspoons dried)
  • ¼ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Himalayan Salt

Instructions
 

  • First, preheat your oven to 350°F.
  • Then wash, peel and chop your beets into 1-inch cubes. You can also slice the beets for a more eye-catching presentation. Once your beets are chopped or sliced, place them in a roasting dish or bowl and set aside to prepare the balsamic glaze.
  • In a small bowl, stir together the olive oil, balsamic vinegar, ground cinnamon, nutmeg and salt. Keep stirring until the cinnamon and nutmeg are well mixed.
  • Next, drizzle the cinnamon balsamic glaze over the beets. Use a spoon to toss the beets in the glaze, making sure they are evenly coated.
  • Chop or pull off the leaves of a fresh sprig of rosemary and sprinkle over the beets. Give them another stir to mix the rosemary in evenly.
  • If using a roasting dish, cover with an oven-safe lid and place in your preheated oven. Stirring halfway through, bake for 50 - 60 minutes or until the beets are tender. If your beets are thinly sliced or on a baking sheet, reduce the baking time to 30 - 40 minutes or until the beets are tender enough to your liking.
  • Once the beets are tender, remove from the oven and serve as is, or garnish with a few extra sprigs of rosemary for display. These roasted beets are also delicious topped with lightly toasted pecans and walnuts with a sprinkle of cashew cheese or pasture-raised goat cheese. I like serving them on the side for everyone to top as they please.

Notes

Pure avocado oil can be used in place of pure extra virgin olive oil. Nutrition tip: It is best to avoid using vegetable or seed oils as they are not heat stable.
Omit the balsamic vinegar if needed. These Cinnamon Roasted Beets are still delicious without the balsamic vinegar and simply drizzled with a touch of olive oil.
Make them oil-free by omitting the olive oil and adding a teaspoon or so of water in place.
Add nuts and cheese for extra deliciousness. I love topping these Rosemary and Cinnamon Beets with lightly toasted pecans and/or walnuts with crumbled cashew or pasture-raised goat cheese.
To store these Roasted Beets, make sure they have cooled before sealing in a container. This keeps them from getting too soggy. If they are well-sealed, they can last up to 3 days in the refrigerator. I prefer to store them in glass since they can stain plastic and make it difficult to clean. They also maintain a fresher flavour when stored in glass.
To serve after storing, reheat them in the oven for 10 - 15 minutes at a low temperature. As mentioned above, they can also be served cold over salad greens, making them great for lunches and potluck parties.

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Nutrition

Serving: 0.5 cups | Calories: 78kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 447mg | Fiber: 4g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg
Total Servings : 8
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