Ruby Beets with Balsamic Glaze & Fresh Herbs

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Potent antioxidant powerhouses, the mighty beet will bring a splash of color and rich flavor to your harvest table.


  • 3 pounds beets, scrubbed and trimmed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons Organic Valley Salted Butter
  • 2 teaspoons tamari soy sauce
  • fresh herbs (for garnish)


In a large saucepan, cover beets with lightly salted water by 1 inch. Simmer beets, covered, 30 to 35 minutes, or until tender, and drain in a colander.

Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges.

Please note: Beets may be prepared to this point up to two days ahead (but this is optional). Just cover and place in the fridge. Bring beets to room temperature before proceeding.

In a large skillet, stir together the balsamic vinegar, maple syrup, tamari, and butter . Add beets.

Over moderate heat, cook beet mixture with salt and pepper to taste, until heated through and coated well.

Serving Suggestions

Choose one of the following fresh herbs to enliven the senses of your holiday guests:

~Thyme - use 1 teaspoon

~Rosemary - use 1/2 teaspoon

~Basil - use 2 teaspoons or more

~Chives - to taste

Rinse the herbs well, pat dry, reserve beautiful sprigs for the garnish. Finely chop and sprinkle herbs over the beets.

Toss gently, garnish and Enjoy!


Please note: Use caution and/or creativity when handling beets, as they will stain hands, kitchen linens, and just about anything they touch. Beets are so rich in natural plant pigments/antioxidants that they will retain their ruby color throughout your digestive tract.

Nutritional Note: In addition to being cancer-preventing, antioxidants such as the anthocyanidins found in beets are anti-inflammatory. Scientists and physicians have gathered much evidence to support the idea that by ingesting antioxidants people can reduce their cancer risk and increase their overall wellness.

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Spirit from Colorado on January 20th, 2011
This is aMAYZing!!
I would also try this as a roasted veg dish too
Yvette from Miami on December 7th, 2010
I do not like beets, but got them in a co-op shipment. I tried this recipe because it seemed like it would be "okay" and actually I really liked it. It took out a good part of the dirt taste, which is why I don't like beats and replaces it with a nice tangy sweet sauce. I didn't have fresh herbs to add, but it was tasty without it.
Lorraine from Wisconsin on May 14th, 2010
When does the tamari get added? Not mentioned in the instructions at all.
Angie at Organic Valley

Hi Lorraine, Thanks for catching this oversight; I'm correcting it now. The tamari can be added with the maple syrup, vinegar and butter, to make the glaze.


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