Chocolate & Balsamic Roasted Beets

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Porter and Charles cooktops are stylish and easy to clean with sleek contours and easy to remove parts. The CC30S/K 12” (30cm) electric ceramic cooktop with stainless steel trim has sleek chrome control knobs, which ensure precise heat selection. This is perfect for keeping an ideal simmering temperature for glazes like chocolate balsamic.

Makes: 4 servings || Takes: 1 Hour and 10 Minutes


1 pound red beets

3 tablespoons olive oil

½ cup balsamic vinegar

¼ cup sugar

¼ cup cocoa powder

½ teaspoon vanilla extract

¼ teaspoon salt


Preheat the oven to 400 degrees.

Trim and peel the 1 pound of red beets, reserving the beet greens. Then cut the beets into wedges.

Rinse the greens, remove the large stems and set aside to dry.

Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.

Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.

In a small sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.

Cocoa Powder for Chocolate Balsamic Beets

In a small sautee pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.

The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze.

Serve the chocolate & balsamic roasted beets over the beet greens.