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Vegan Rosemary and Balsamic Glazed Roasted Beet Salad












Hello & Happy Thursday!!






If there is one veggie I love, it’s beets! However, long before my veggie days, like most kids, I wasn’t fond of beets. Whether it be the color, texture, flavor or C all of the above, I wasn’t a fan. Fast forward to today, I love their mellow flavor! I like to throw them in salads, eat them by themselves, make veggie burgers out of them or even soup! (remaking this week!)


Needless to say, there are many ways to use beets! You can even pickle them and they just add a vibrancy to any dish on top of the nutritional value. One of my favorite concepts is just a staple beet salad. For those who love beets, I can imagine just roasting beets sounds daunting. That’s probably why you see already prepackaged roasted beets available at the market today. However, it’s so easy to throw beets in the oven and carry on with your day. 


For whatever reason, beets pair seamlessly with a good balsamic glaze and fresh rosemary. On top of the flavor combo that is undeniably good, the aesthetics of this dish are just gorgeous!








What’s great about this beet salad is everything! It’s fairly quick, affordable, gorgeous, packs flavor, nutrients, can easily be made in bulk, perfect for any season, will compliment countless dishes, you can throw in dairy free cheese or goat cheese for an added flavor boost and it’s just such a crowd pleaser!




If you love all things beets, or just gorgeous flavor packed salads, you’re going to love this vegan Roasted Rosemary & Balsamic Glazed beets!!












Why this recipe is great: 






Veggie Packed

Flavor Packed

Perfect for any season 


Will compliment any dish 




























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Vegan Rosemary and Balsamic Glazed Roasted Beet Salad

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour


  • 3 large Beets
  • 1 tbsp olive oil
  • 2 tbsp balsamic glaze
  • 1 tbsp Fresh Rosemary, chopped
  • Salt and Pepper, as desired


  1. Preheat the oven to 400 degrees. Coat with a drizzle of olive oil and wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender.
  2. Unwrap each beet and set aside for 10 minutes, until cool enough to handle.
  3. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 
  4. Meanwhile, whisk together the balsamic glaze, olive oil, chopped rosemary, 1/2 teaspoon salt, and a few cracks of black pepper and set aside.
  5. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. Top with mixture. (warm beets absorb more vinaigrette) Serve warm or chilled. ,
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes


  • Serving Size: 4














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