clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Rosemary and Balsamic Glazed Roasted Beet Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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