Glazed beets with fresh herbs

This beautiful, simple recipe is one of my go to dishes for beetroot. The end result is a gorgeous, tender and caramelized veggie, with earthy and tangy notes from the oil and molasses. I just love it.

It can be served simple, on a bed of quinoa or millet, as a side dish to whatever else you are preparing, in a sandwich, or as part of a roast veggie salad.

For fresh herbs, I used a combination of basil, parsley and oregano, but anything else you fancy should be delicious.

Glazed beets with fresh herbs

Serves 2-4


  • 4 large beets, cut into wedges
  • 5 TBSP olive oil
  • 3 TBSP balsamic vinegar
  • 2 TBSP pomegranate molasses
  • generous amounts of freshly ground black pepper
  • a handful of mixed herbs (I used basil, parsley and oregano)


  1. Preheat the oven to 180C and line a pan with baking paper.
  2. Clean and cut the beetroots and place them in a bowl.
  3. Add the oil, vinegar, molasses and pepper and toss to coat.
  4. Arrange the beetroot in the pan and pour the dressing from the bowl on top.
  5. Cover the beetroot with al foil and bake for 1 hour covered.
  6. After an hour, remove the al foil and continue to bake for another 15 minutes.
  7. Remove from the oven (careful not to burn yourself!) and place on a serving platter.
  8. Add the fresh herbs and serve warm.
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