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Balsamic Marinated Beets

If you’ve had Meg’s beets at any of our pot-lucks or tastings, this is the recipe she use, adopted from Nom Nom Paleo! Great for hot summer days, as you serve it cold. It’s also a FANTASTIC recipe for using with beets you freeze for later – simple cut off the tops and freeze the beets, in their skins, in a gallon ziplock bag. Then thaw and use them in this recipe for a fool-proof side dish that will steal the show!


  • 6-7 beets, mostly of the same size

  • Filtered Water

  • Coarse Kosher Salt

  • Cracked Black Pepper

  • Balsamic Vinegar

  • Extra Virgin Olive Oil


  1. Preheat oven to 400F

  2. Wash and dry beets. Remove the greens and trim stems just above where they meet the beets (set aside to use in another recipe!)Trim the tail of the beets to ½-1 inch below beet.

  3. Place beets in a deep glass baking dish, they can touch but do not layer. Add in water until it comes up 1 inch in the dish, then tightly cover the dish with aluminum foil.

  4. Braise the beets in the oven for 60-90 minutes (small beets need 60minutes, larger beets closer to 90), until they are tender when pierced with a fork. Remove from the oven, uncover, and allow to cool completely.

  5. Once cooled, peel the beets (the skins should slip off easily), and cut into quarters or bit-sized pieces and place in a bowl. Add in balsamic vinegar, salt, and pepper and stir to coat thoroughly. Cover and let marinate overnight.

  6. Before serving, toss with a splash of olive oil.

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