Recipe: Roasted Beets With Balsamic Vinegar and Herbs

Watch this beautiful side dish do a disappearing act
Roasted Beets with Balsamic Vinegar and Herbs

This easy, colorful dish makes a wonderful side that will vanish before your eyes! Plan ahead and make extra so you can enjoy these delicious beets for a few days.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


2 pounds fresh whole beets
1½ tablespoons balsamic vinegar
1½ tablespoons extra virgin olive oil
2 tablespoons finely diced red onion
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh parsley
½ teaspoon salt


1. Preheat oven to 350 degrees. Line a roasting pan with foil. Remove stems and place beets in pan. Cover with another piece of foil, and roast until easily pierced with a fork — about 1 hour for medium beets, longer if the beets are large.

2. Let beets cool slightly; while still warm, peel and cut into bite-sized chunks. Place beets in mixing bowl and lightly toss with balsamic vinegar, olive oil, red onion and salt. Place in shallow serving bowl. Top with chives and parsley.

Advertising Policy

Nutrition information

Make 6 servings

Per serving (3/4 cup):

100 (35 calories from fat)
Total fat 4g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 310mg
Carbohydrate 15g
Dietary fiber 4g
Sugar 11g
Protein 3g

Advertising Policy

From Prevent & Reverse Heart Disease, by Caldwell B. Esselstyn Jr., MD

Advertising Policy