Honey-roast beetroot

Honey-roast beetroot

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(22 ratings)

Prep: 5 mins Cook: 25 mins


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



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

  • 2 tsp fresh thyme


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

  • 2 tsp balsamic vinegar
    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

    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


  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)

juliacorry's picture

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!

tiller_girl's picture

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.

lalybaba's picture

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!!)

midgeholeberyl's picture

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

fromnotsofaraway's picture

as good as impressive on a table during the weekend !

rach3l's picture

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

kerryjoy's picture

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

elaines's picture

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.


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