Roasted Balsamic Beets   Back to Recipes

Our recipe for Roasted Balsamic Beets is as beautiful as it is delicious, perfect for fall entertaining and pairing with Ecco Domani Pinot Grigio. (4-6 servings)

  • 6 medium-sized beets (mix of golden and red makes the prettiest presentation!)
  • ½ cup balsamic vinegar
  • zest of 1 medium orange
  • 1 tablespoon honey (or agave)
  • Salt and pepper, to taste

Note: We recommend wearing disposable plastic gloves while preparing this recipe!


Preheat oven to 350 degrees. Prepare the beets by scrubbing them thoroughly and removing the tops. Wrap each beet individually in aluminum foil and place on baking sheet. Bake the beets for an hour in the oven at 350 degrees. Remove from the oven and let the beets cool, wrapped in foil, for about 20 minutes.

In a small or medium saucepan, heat the balsamic vinegar, honey, lemon zest and salt and pepper until it comes to a boil. Reduce heat to low and let the mixture simmer until the consistency is thick and has become a glaze.

Put on plastic gloves and unwrap the beets. Peel the beets with a vegetable peeler or by rubbing off the skin gently with your hands. Carefully slice the beets into round discs that are uniform in thickness. Arrange the rounds on a serving dish and drizzle with glaze. Enjoy!

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