Bright, sweet roasted baby beets glazed in a tangy balsamic-honey reduction.
Soft, caramelized shallots add savory depth while toasted pistachios give a crunchy contrast.
A scatter of crumbled goat cheese or labneh brings a creamy, tangy finish.
Serve warm or at room temperature as a colorful side for roasted meats or holiday boards.
Ingredients
- Baby beets (1½ lb / 700 g), trimmed and scrubbed
- Shallots (3 medium), halved lengthwise
- Extra-virgin olive oil (2 tbsp)
- Balsamic vinegar (3 tbsp)
- Honey (1 tbsp)
- Fresh thyme leaves (1 tsp) or 1 sprig, chopped
- Sea salt (1 tsp) and freshly ground black pepper (½ tsp)
- Toasted shelled pistachios (¼ cup), coarsely chopped
- Crumbled goat cheese or labneh (3 oz / 85 g), for topping
- Optional: lemon zest (½ tsp) for brightness
Instructions
- Preheat the oven to 400°F (200°C). Toss whole baby beets with 1 tbsp olive oil, ½ tsp salt, and a few grinds of pepper. Arrange on a rimmed baking sheet and roast until tender when pierced with a knife, 35–45 minutes depending on size.
- While beets roast, heat the remaining 1 tbsp olive oil in a medium skillet over medium heat. Add halved shallots cut-side down and cook without moving until deeply golden and beginning to soften, about 6–8 minutes.
- Add balsamic vinegar and honey to the skillet with shallots, stirring to scrape up any browned bits. Simmer until the liquid thickens slightly into a glossy glaze, 2–3 minutes. Stir in thyme and season to taste with salt and pepper.
- When beets are done, let them cool slightly, then slice into halves or quarters depending on size. Transfer sliced beets to a serving bowl or platter.
- Pour the warm shallot-balsamic glaze over the sliced beets and gently toss to coat. Taste and adjust seasoning with remaining salt or a squeeze of lemon if using.
- Scatter toasted pistachios and crumbled goat cheese over the beets. Finish with a light grind of black pepper and a little lemon zest if desired. Serve warm or at room temperature.
Tips or Variations
- Make ahead: roast beets a day early and reheat briefly before glazing to save time.
- Variation: swap pistachios for toasted walnuts and goat cheese for feta for a bolder flavor.