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VEGGIE: Roasted Beets and Pumpkin with Champagne Balsamic Glaze

Side Dishes


From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger


  • 3 medium beets, peeled
  • 1 pie pumpkin, peeled
  • 1 large sweet onion, cut into chunks
  • 1/4 cup Champagne Balsamic
  • 1/4 cup medium intensity Ultra Premium EVOO
  • 2 cloves fresh garlic, finely minced
  • 1 teaspoon dired thyme
  • 1 teaspoon sea salt
  • freshly ground pepper


  1. Preheat oven to 400o.  Line a large baking sheet with parchment paper.
  2. Cut the peeled beets and pumpkin into bite-sized chunks.  Spread in a single layer on the baking sheet.
  3. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.  Drizzle mixture over beets and pumpkin, and then toss to coat.
  4. Bake for 45-55 minutes, or until beets and pumpkin are tender.  Remove from the oven and serve immediately.