Tuscan Herb Roasted Beets

Tuscan Herb Roasted Beets

Course Side Dish


  • 3 medium-sized golden beets tops removed
  • 3 medium-sized red beets tops removed
  • 2 cups NOOC Traditional 18-Yr. Balsamic Vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 3 tablespoons NOOC Tuscan Herb Olive Oil


  • Preheat oven to 350 degrees. Scrub the outside of the beets, then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet and bake in preheated oven for about 50-60 minutes, or until beets are fork-tender. Remove beets from oven and let sit until cool enough to handle.
  • Meanwhile, heat NOOC Traditional 18-Yr. Balsamic Vinegar and honey in a small sauce-pan over medium-high heat. Slowly simmer and reduce heat gradually until balsamic is thick and bubbly, about 3 or so minutes.
  • Using clean hands, rub off the peels to the beets, or as an alternative, use a sharp vegetable peeler to shave off the peels. Slice the peeled beets into 1/4" rounds. Season beets with salt and pepper to taste and toss with NOOC Tuscan Herb Olive Oil. Arrange rounds on a platter, then drizzle with NOOC Traditional 18-Yr. Balsamic Vinegar glaze.
Keyword Vegetables

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