Honey-roast beetroot

Honey-roast beetroot

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(22 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 6
This is lovely hot or cold, and even better a day later when flavours have developed

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal106
  • fat4g
  • saturates1g
  • carbs16g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.35g
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Ingredients

  • 670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tsp fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp clear honey

Method

  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.

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Comments (28)

danielasimpson's picture
5

Really nice way to eat beetroot, and so versitile. I have made this to go with roast dinners, goats cheese salad and even cold its nice with ham or cheese board for a savory last course. Even my kids like it, so that is always a winner.. :-)

snicka's picture
2

Tasted like beetroot usually does...if I made it again I would leave it to marinade in the dressing for an hour to see if it added flavour.

jinnydvw's picture
5

This is amazing! I've made this 2 days in a row now and my housemates loved it too! Try adding a little rosemary as well.

jinnydvw's picture
5

This is amazing! I've made this 2 days in a row now and my housemates loved it too! Try adding a little rosemary as well.

sutty's picture

I made it as a side dish for friends to go with roast chicken. Everyone loved it and said how great it was to see beetroot making a come back!

catanna's picture

Does anyone know if I could freeze this once cooked.?

carlisc's picture

Really nice, earthy flavours, would make again for sure

sylveb's picture
5

Made this yesterday - very easy and very delicious. I will make it again - p'raps to top a salad, or pastry with feta cheese.

clmxy00's picture
5

Very nice with some home grown beets, will do again…

souloftherose's picture
5

Easy to make and great taste. We added carrots too which seemed to work well.

anniemorris's picture

Delicious - great way to eat beetroot.

hanna136's picture
5

Very tasty warm, absolutely divine day or two later cold. Might use smidgen less honey next time.

1195seamus's picture
2

It was OK.
Not a recipe that I will rush to make again. However, when I tasted the dressing for seasoning I found it was delicious so I will definitely be using that for salads in future.

gekkotoes's picture
5

FANTASTIC! I used this recipe on Sunday and it was excellent - easy to make and everyone includingthe beetroot hater liked it!

andslau's picture
4

Very good; also tasty with maple syrup and scrapings of orange zest. In a goat's cheese, salad leaf and pumpkin seed salad. Mmmm.

janaackers's picture
4

The honey sets off the vinegar just right. I peeled then boiled fresh beetroot for 30 mins before roasting and served with slow roasted chicken and fresh steamed veg. Delicious.

alistairhay's picture

I was a bit disappointed with this. Looked as though it was going to be better than it was! I prefer it with less honey and not cooked (starting with cooked beetroot that is!). It is much fresher and the thyme stays sharp.

lisardb's picture
5

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.

pikaciuka's picture

@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.

west1871's picture
5

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.

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