Balsamic and Honey Roasted Beets. These roasted beets are at their very best when combined with honey and balsamic vinegar then slowly oven roasted to make a truly delicious side dish. Add them to a spinach and goat cheese salad as an amazing appetizer course or delicious lunch.
Balsamic and Honey Roasted Beets
Balsamic and Honey Roasted Beets
Today’s roasted beets recipe comes courtesy of Spouse who loves this time of year because it’s time for fresh local beets to hit the market. She grew up enjoying her mom’s pickled beets all year long and our son has definitely inherited that love too.
Beets are a close second to parsnip in her list of favourite root vegetables. Roasting them is her preferred method of cooking this dark, sweet vegetable.
We generally use organic honey in this recipe
Roasted beets are delicious just tossed with salt, pepper and a drizzle of olive oil. The addition of another couple of simple ingredients like honey and balsamic vinegar adds a beautiful, glistening and very tasty glaze to the roasted beets.
Farm fresh beets.
Everyone is always looking for great side dishes for Fall meals and this one is not to be missed.
These warm roasted beets also make a phenomenal addition to any salad but adding them to a spinach and goat cheese salad is a particular favourite of mine.
Beets unpeeled.
Looking for more side dish inspiration?
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Balsamic and Honey Roasted Beets
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Balsamic and Honey Roasted Beets
These roasted beets are at their very best when combined with honey and balsamic vinegar then slowly oven roasted to make a truly delicious side dish Add them to a spinach and goat cheese salad as an amazing appetizer course or delicious lunch.
Ingredients
- 2 pounds fresh beets
- 1/2 tsp salt
- 1/2 tspblack pepper
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsphoney
- 1 tspchopped fresh thyme, optional
Instructions
- Preheat oven to 350 degrees F.
- Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes.
- Toss the beets in the salt, pepper and olive oil.
- Roast in a single layer for about 45 minutes, tossing occasionally.
- Toss the partially roasted beets in the honey and balsamic vinegar and add the thyme too if you are using it.
- Return to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 41Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 156mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Renee
Saturday 12th of August 2017
Tried this today with candy cane beets. Made them both with and without the balsamic vinegar and honey. Both kinds were tasty but we preferred this particular beet without the addition of the balsamic vinegar and honey - it was delicious with just the olive oil, salt, and pepper. They are a sweeter beet anyway.
Wanda
Sunday 10th of August 2014
Sounds yummy - will have to try this.