Roasted beets are delicious just tossed with salt, pepper and a drizzle of olive oil but 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.
Balsamic and Honey Roasted Beets
Recipe by Barry C. Parsons
A simple delicious side dish or a great addition to a spinach and goat cheese salad.
Prep time: 5-10 minutes Cook time: Approximately 1 hour Total time: 1 hour and 10 minutes Yield: 6 servings
2 pounds fresh beets
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
1 tsp chopped 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.