Honey-roast beetroot

Honey-roast beetroot

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(27 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

    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

    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

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, questions and tips

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pikaciuka
13th Sep, 2009
@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
10th Aug, 2009
5.05
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.
juliacorry
30th Jul, 2009
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
19th Jul, 2009
5.05
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
21st Jan, 2009
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
11th Jan, 2009
4.05
Excellent ! I served it with Chicken Chasseur. Will definitely try it again.
fromnotsofaraway
11th Jun, 2008
5.05
as good as impressive on a table during the weekend !
rach3l
20th Mar, 2008
they go great in a basic salad too. All my family and friends loved them
kerryjoy
9th Feb, 2008
Very tasty and easy to make. I served it with vegetarian rissoles and baked vegetables.
elaines
5th Nov, 2007
5.05
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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