Roasted Beets with Garlic, Thyme, and Balsamic

A bowl of roasted beetroot chunks, also known as roasted beets, garnished with herbs sits beside a spoon. Garlic cloves, fresh herbs, and olive oil are arranged on the table nearby.

Roasted Beets with Garlic, Thyme, and Balsamic

This combination provides a mix of sweet, savory, and herbaceous flavors. The olive oil helps the beets roast beautifully, and the garlic softens and sweetens in the oven alongside them, creating a mellow, flavorful base. Balsamic vinegar adds a tangy brightness that ties everything together.

Course Side Dish

Cuisine American

Keyword balsamic vinegar, beets, garlic, roasted beets, thyme

Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Servings

Calories 32kcal

Author Christina

Ingredients

3 beets
3 cloves garlic
3 teaspoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
A few sprigs of thyme

Instructions

Start by preheating your oven to 400°F (200°C).
Wash the beets well to remove any dirt, and then trim off the leafy tops and the root ends. You don’t need to peel them before roasting, which saves time and helps retain moisture during cooking. Once the beets have roasted and cooled slightly, the skins will slip off easily.
Lay out a piece of parchment paper and place the whole beets and garlic cloves in the center. Drizzle the beets with olive oil and balsamic vinegar, then season with salt, pepper, and a few sprigs of fresh thyme.
After seasoning, wrap the parchment packet inside a sheet of aluminum foil and seal it well. This double-layer wrap creates a steam-roasting environment, which softens the beets while enhancing their flavor through slow caramelization.
Place the packet on a baking sheet or directly on the oven rack and roast for 30 to 40 minutes.
Once roasted, remove the foil packet from the oven and allow the beets to cool for about 10 minutes. Be careful opening the foil, it will release hot steam.
When they’re cool enough to handle, rub the skins gently with your hands or a paper towel. The skins should come off effortlessly, leaving you with smooth, tender beets ready to be cut into bite-sized chunks.

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