Honey-roast beetroot

Recipe uploaded by

Good Food

7 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

Latest comments and suggestions

• Elaine

  05 November 2007

  Elaine rated and commented on this recipe

  

  Beautifully sweet, piquant and earthy. Very easy to pop in the oven with the sunday roast. Cooked this alongside roast chicken, roast potatoes and green veg.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerry

  09 February 2008

  Kerry commented on this recipe

  Very tasty and easy to make. I served it with vegetarian rissoles and baked vegetables.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  20 March 2008

  Rachel commented on this recipe

  they go great in a basic salad too. All my family and friends loved them

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• christophe

  11 June 2008

  christophe rated and commented on this recipe

  

  as good as impressive on a table during the weekend !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura

  29 September 2008

  Laura rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beryl

  11 January 2009

  Beryl rated and commented on this recipe

  

  Excellent ! I served it with Chicken Chasseur. Will definitely try it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lalybaba

  21 January 2009

  lalybaba commented on this recipe

  Have made this time and time again love it. It's always a big hit with roast bird of whatever description (other than the slang one!!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jo_fielding

  19 July 2009

  jo_fielding rated and commented on this recipe

  

  Yum - really tasty and straightforward to make. We were going to save some for the next day but ate it all. Had it with home made chicken rissoles, new potatoes and spinach. Will make again when beetroot next appears in the veg box.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julia

  30 July 2009

  Julia commented on this recipe

  We have a bumper crop of beetroot at the allotment this year, and rather than pickling all of it, I decided to try out a few different recipes: this one takes the prize for flavour and ease. I made a couple of changes: I used raw beetroot, and I added some goats cheese in the last few minutes of baking: devine!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• westy

  10 August 2009

  westy rated and commented on this recipe

  

  used raw baby homegrown beetroot sliced in half and cooked as per the recipe. The result was very tasty and the sticky dressing did not overpower the earthy flavour of the beetroot. would definately make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dilys

  09 September 2009

  Dilys commented on this recipe

  How long will I need to cook this for if I use raw beetroot??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pika

  13 September 2009

  Pika commented on this recipe

  @Dilys: I usually cook it for about 35 to 40 mins, but rapped in a tin foil. You can check it from time to time and you'll know when it's done.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisardb

  21 October 2009

  Lisardb rated and commented on this recipe

  

  Absolutely delicious! I cooked this with a leftover bulb of fennel, and even that tasted lovely. I served it with jacket potatoes and pork steaks. A winner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3192/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 670g large cooked beetroot , unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
• 2 tsp fresh thyme
• 2 tsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp clear honey

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Super healthy

Good source of folic acid

Ingredients

• 670g large cooked beetroot , unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
• 2 tsp fresh thyme
• 2 tsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp clear honey

Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk