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Balsamic-Glazed Beets with Pecans

Balsamic-Glazed Beets with Pecans

The gorgeous colors of yellow and Chioggia beets shine in this recipe thanks to a white vinegar in the glaze. If you’re using red beets, regular balsamic vinegar is also a good option. Serve with grilled steak or roasted salmon fillets.


4 servings

Prep Time

15 minutes

Total Time

25 minutes


  • 4cups peeled beet wedges (1 inch thick; about 3 medium beets)
  • 3tablespoons white balsamic vinegar or rice vinegar
  • 1tablespoon water
  • 1tablespoon butter
  • 2teaspoons sugar
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 3tablespoons toasted chopped pecans


  1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 15 to 20 minutes.
  2. Combine vinegar, water, butter, sugar, salt and pepper in a large skillet. Cook over medium heat until the butter is melted and the mixture starts to bubble. Add the beets and cook, stirring often, until most of the liquid has evaporated and the beets are glazed, 2 to 5 minutes. Top with pecans.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 130kcal
Carbohydrate Total 16g
Total Sugars 12g
Added Sugars 2g
Fiber 5g
Total Fat 7g
Saturated Fat 2g
Mono Saturated Fat 3g
Cholesterol 8mg
Sodium 256mg
Protein 3g
Potassium 485mg
Calcium 28mg
Folate 156mcg
Omega-6 1g
Zinc 1mg
Vitamin B3 1mg