Honey Roasted Beets
Beets don’t have to be controversial. In this Honey Roasted Beets recipe, honey and lemon zest balance the natural, earthy flavors of the beets, and tarragon lends them a fresh, slightly licorice-y flavor. These are easy to throw together as a quick side dish, and they make an excellent addition to a salad as they cool!
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
Recipe can be easily doubled.
Nutrition
Calories: 202kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 470mgPotassium: 848mgFiber: 7gSugar: 24gVitamin A: 222IUVitamin C: 13mgCalcium: 77mgIron: 3mg
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