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Marinated Roasted Beets

Marinated Roasted Beets

To serve 4 people:

  • 6-7 medium sized beets (try to shoot for the same size so they’ll cook for the same amount of time)
  • Kosher salt
  • Freshly ground pepper
  • Balsamic vinegar
  • Extra virgin olive oil

Preheat the oven to 400 F.  Wash and trim the beets so the stems are about ½ an inch.


Place the beets into a baking dish and add an inch of water.  Cover the container with a lid (or aluminum foil) and put it in the oven for about an hour…or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).


Let the beets cool, then slice off the tops and peel off the skin and long tails. Chop them into bite-size pieces.  Season them with salt, pepper, and a generous glug of balsamic vinegar.


Marinate the beets for at least 30 mintues, stirring once or twice, then add a generous glug of extra virgin olive oil.


Per Ms. Waters, if you don’t wait to add the oil, the vinegar won’t penetrate the beets properly and they won’t taste as good.

These beets are yummy eaten as is or thrown into a bunch of composed salads.


From nomnompaleo.com (http://nomnompaleo.com/post/4459404121/marinated-roasted-beets)

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

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