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  • Wild Game Gourmet

Roasted Beets

My love of beets came later in life. Now I can't get enough of the earthy taste of them. Always a staple in our garden, we process and freeze them so we can enjoy them all year long. Tossed in a balsamic marinade and then roasted they make a perfect side dish or addition to a salad. Add onion and other root vegetables to make it even more hearty.

Prep time: 10 minutes

Cook time: 20-25 minutes

Servings: 4-6


4 large beets, peeled and cubed

1 small red onion, cubed (optional)

1 cup butternut squash, cubed (optional)

2 tbsp olive oil

1 tsp cumin

1 tsp sea salt

1 tbsp bourbon

2 tbsp maple syrup

1/4 cup of balsamic vinegar


-Preheat the oven to 400 degrees

-In a small bowl combine olive oil, cumin, salt, bourbon, syrup and balsamic vinegar to make your marinade

-Add cubed vegetables to a large bowl and coat with marinade

-Place on baking sheet and roast for 20-25 minutes, until veggies are fork tender

-While veggies finish roasting, combine bourbon, maple syrup and balsamic vinaigrette in a small saucepan and simmer for 5 minutes.

-Toss roasted veggies and pecans in sauce and top with goat cheese.

-Serve warm and enjoy!

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