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A bunch of beets sitting on a table

Oven Roasted Red Beets with Low Carb Balsamic Glaze and Feta Cheese

Oven roasted red beets are sweet, rich, tender, and an incredible addition to salads or great as a side dish for any meal! Paired with balsamic vinegar and olive oil, they’re naturally gluten free, paleo and vegan. Add some feta cheese for a burst of tangy flavor.
4.86 from 7 votes
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6 people


  • 2 pounds beets
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 6 ounces crumbled feta cheese


  • Preheat the oven to 375º.
  • Wash and peel the beets using a vegetable peeler. Cut into 1-inch chunks (see note in #4 below on cooking times).
  • Toss the beets with a generous amount of balsamic vinegar and olive oil. You may need more than I've listed above to make sure all the pieces are well coated with both oil and vinegar.
  • Spread beets in a single layer on a baking sheet with a rim. Roast them at 375º for 30 to 60 minutes, until tender. The total cooking time depends on how big you chopped the beets. Pieces around ½-3/4 of an inch will cook in about 30-40 minutes. Pieces around 1 inch will need closer to 60 minutes. Test the largest beets with a fork to make sure they are tender.
  • While the beets are still hot, toss them with some additional oil and vinegar and sprinkle with a generous amount of feta cheese.


Beets release juices while cooking, so you will want to use a rimmed baking sheet for this recipe.
Chef Tim's Sweet Balsamic Vinaigrette is our balsamic glaze of choice, but you can also use plain balsamic vinegar and olive oil.
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