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Roasted Red and Yellow Beets with Balsamic Glaze

Most beet varieties are available in markets in late spring. Although the most common type sold is deep garnet-red, you'll also find golden beets and even ones with concentric red and white stripes reminiscent of a candy cane. To insure freshness and tenderness, choose small or medium beets with their greens still attached. Remove the greens as soon as you get home, as they will leach moisture from the roots if stored intact over long periods. Garnish the dish with fresh parsley sprigs, if you like.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Roasted Red and Yellow Beets with Balsamic Glaze
Review 1 for Roasted Red and Yellow Beets with Balsamic Glaze
5 out of 5
5 out of 5
September 3, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
4of 4found this review helpful.
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Simply Delicious
September 3, 2014
Had already roasted my red and golden beets (drizzled with olive oil and wrapped in foil pack @ 400 for 45 min) and decided I wanted to spice them up a bit. Found this recipe so I went straight to the balsamic and brown sugar part. I just added my sliced beets to the cooked mixture and simmered about 4-5 minutes to infuse the flavor. They were wonderful and so simple! Just perfect if you want to mix up a simple beet recipe! Will definitely make again!
Pros: Quick, Easy, Healthy, Appearance, Will Make Again