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
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 favorite root vegetables. Roasting them is her preferred method of cooking this dark, sweet vegetable.
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. 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 favorite of mine.
- 2 poundsfresh beets
- 1/2 tsp salt
- 1/2 tspblack pepper
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsphoney
- 1 tspchopped fresh thyme optional
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.