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Incredibly Delicious Honey Roasted Beets Recipe
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These tasty and tender Honey Roasted Beets will make anyone a fan of this often unfairly maligned root vegetable. A hot oven, sweet California honey and a touch of lemon balance the earthy flavor beets are known for, and help bring out their natural sugar.
All About Beets:
Beets from California are available year-round, due to the Golden State’s diverse terrain and temperate climate. The beet is actually the taproot portion of the beet plant – the greens are edible too. Beets are a good source of Vitamin C, Potassium and Fiber, as well as Folate and several other vitamins and minerals. Beets are most commonly red or purple in color, but can also be golden, white, or striped/variegated in color. Our friend Jerry James Stone has an article that really digs into the history of beets, which you can check out too.
Are sugar beets and regular beets the same?
All beets come from the Beta Vulgaris species of plant, but table beets and sugar beets are not exactly the same plant.
The most well known edible Beta Vulgaris plants are sugar beets, table beets (which are also known as beets, garden beets or beetroot) and swiss chard.
Here’s what you need to make roasted beets:
- golden or red beets
- kosher salt
- fresh-ground black pepper
- California extra virgin olive oil
- lemon
- California honey
- fresh tarragon
How to serve Honey Roasted Beets:
These Honey Roasted Beets can be served warm or hot on their own as a side dish or main course. They can also be a tasty addition to a grain bowl or wrap, or part of a colorful salad.
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Honey Roasted Beets
Ingredients
- 2 lbs golden or red beets peeled and sliced into ½-inch wedges
- ½ tsp kosher salt
- ½ tsp fresh-ground black pepper
- 2 TBSP California extra virgin olive oil
- Zest of 1 lemon
- 2 TBSP honey
- 2 TBSP fresh tarragon roughly chopped
Instructions
- Set a rimmed baking sheet in the oven and preheat it to 425°F (220°C).
- In a large mixing bowl, season the sliced beets with salt and pepper then toss in the olive oil.
- Spread in a single layer over the hot baking sheet, then roast for 20-25 minutes, until tender throughout.
- Remove from the oven, toss in the lemon zest and honey, then continue roasting another 5 minutes.
- Gently fold in the fresh tarragon, season to taste with additional salt and pepper, and serve!
Video
Notes
Nutrition
Ways to use you Honey Roasted Beets:
Stacked Pear + Roasted Beet Salad with Honey Vinaigrette
This impressive first course brings all the drama to your dinner table. Whether you choose to serve them on individual salad plates or arrange them artfully on a platter, our friend KC’s Pear and Roasted Beet Salad is sure to be the star of the show.
Grape-Roasted Beet Salad with Serrano Pepper Dressing
This salad from Hola Jalapeno has a wonderful contrast of color; the dark ruby beets bouncing off the verdant green chilies, and sprinkling of cilantro. The flavors are a play in asymmetry as well; earthy with tart, spicy and sweet.
Roasted Carrots and Beets with Ghost Pepper and Lentils
Our friend Vy’s roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish. It pairs well with almost anything!