Balsamic Roasted Beets

prep time:10 min
cook time:45 min
ready in:60 min
  • 3lbs Beets, peeled and cut into 1 inch cubes
  • 5 large Shallots, peeled and cut into wedges
  • 2-3 tbsp Avocado oil, coconut oil, or olive oil
  • 1/2 tsp Sea salt
  • 1/2 c Balsamic vinegar
  • 1 Cinnamon stick (optional)
  • 1/2 c Walnuts, roughly chopped (optional, remove for nut-free)
  • S&P to taste
  • Preheat oven to 400 degrees Toss the beets, shallots, and oil until evenly coated Spread the beets and shallots on a large tin foil or parchment lined baking sheet Sprinkle sea salt over the sheet evenly Bake for 45-50 minutes stirring them halfway through While they bake pour the vinegar in a large skillet or saucepan, add the cinnamon stick, and bring to a boil over medium heat Then reduce the heat to low and simmer until about half the liquid is gone This should take at least 20-30 minutes and you can check to see if it is done when the liquid coats the back of a spoon (doesn’t run off easily) Once reduce remove it from heat and set it aside Toast your walnuts dry in a skilled or frying pan over medium heat stirring occasionally until fragrant When the beets are easily pierced with a small knife point remove from oven and toss them in the balsamic glaze Add the walnuts just before serving and salt and pepper to taste Enjoy hot from the oven or cold from the fridge the next day! (I love this dish cold) Keeps in the refrigerator for 4-5 days