Kate Kasbee

plant-based recipes & photography

Beets & Brussels Sprouts with Balsamic Reduction

Recipe inspired by DishingUpTheDirt.com

When I was a little kid I loved beets. It’s a strange thing for a child to like, but then again I also drank a bowl of salsa at Chi-Chi’s when I was a baby. Anyway, I took a break from beets for about 20 years and only recently rediscovered the root vegetable that’s making its way into tacos, pizza, omelets, and just about any other dish that needs an immunity boost.

I don’t know about you, but I’ve always been under the impression that beets are basically void of any nutritional value. As it turns out, I was wrong. Beets are actually amazing for your health. They’re high in potassium, magnesium, fiber, phosphorus, iron, vitamins A, B and C, beta-carotene, and a bunch of other vitamins and minerals. Beets can also help lower your blood pressure, ward off cancer, and support your body’s detoxification process. Who knew?

Last week I hosted a dinner for my roommates and friends and decided to test out this recipe for Beet and Brussels Sprout Salad with Balsamic Reduction. I wasn’t sure how keen everyone would be on eating two funky vegetables rolled into one dish, but it was actually a massive hit and everyone was fighting over the last little bits. I also made African Peanut Stew, but it was eaten so quickly I didn’t have a chance to take a picture of it. Better luck next time!

Beets & Brussels Sprouts with Balsamic Reduction
Yields 4 servings


  • 4 tablespoons extra-virgin olive oil divided + additional for serving
  • 4 to 5 medium-sized beets, trimmed and sliced into 1/2 inch rounds
  • 1 pound of brussels sprouts, trimmed and sliced in half lengthwise
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • 1 cup balsamic vinegar


  1. Preheat the oven to 425 degrees.
  2. Drizzle the sliced beets with 2 tablespoons of the oil. Toss until well coated and place on a  baking sheet in a single layer. Sprinkle with a little salt and pepper.
  3. Drizzle the sliced brussels sprouts with the remaining 2 tablespoons of oil. Place on a separate baking sheet. Roast the vegetables in the oven until lightly browned and fork tender. Anywhere from 18-25 minutes. The beets may cook faster so check on them frequently. Also, remove smaller beets as needed as they’ll be done before the larger slices. Toss the veggies halfway through cooking.
  4. While vegetables cook prepare the balsamic reduction. Place the vinegar in a small saucepan over medium-high and bring to a low boil. Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don’t want it to burn. When the vinegar coats a spoon it’s ready to rock! Remove from the heat and let the vinegar slightly cool.
  5. Serve the salad by dividing the brussels and beets among plates. Sprinkle with the spices and a drizzle of the balsamic reduction. Season to taste with salt, pepper and a little more oil.