Name: Honey Lemon Roasted Golden Beets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3-½ pounds Golden Beets; 2 tablespoons olive oil; ½ teaspoon Kosher Salt; ¼ teaspoon freshly ground white pepper; 1 teaspoon fresh rosemary finely minced; 4 tablespoons butter; 1 garlic clove (grated); ½ cup lemon juice (freshly squeezed); 1 tablespoon honey; Pinch of sea salt; Rosemary sprigs for garnish

Honey Lemon Roasted Golden Beets are anything but basic! Roasted to tender perfection with a hint of rosemary and topped with a honey-lemon glaze, these golden gems add a pop of color and flavor to any meal.

Pouring a honey glaze over some roasted beets.

Here is Why This Golden Beet Recipe Works

Golden Beets Steal the Show: These beauties bring natural sweetness and vibrant color to your plate. Who said side dishes have to be boring?

Honey-Lemon Glaze Magic: The honey-lemon glaze adds a tangy-sweet twist that highlights the beets’ earthy flavors without overpowering them.

Easy, Minimal Prep: Just peel, roast, and drizzle! Perfect for when you want something impressive with minimal fuss.

Versatile Pairing: This dish is just as at home next to a holiday roast as it is with a simple weeknight dinner.

The Ingredients

Pantry Seasonings: Kosher salt, white pepper, sea salt
Produce: Golden beets, garlic, lemon, rosemary sprigs
Pantry: Olive oil, honey

Variations

Maple Thyme Roasted Beets: Replace the honey with maple syrup and use fresh thyme instead of rosemary.

Spicy Honey Lemon Beets: Add a pinch of red pepper flakes to the glaze.

Garlic Herb Butter Beets: Increase the garlic to two cloves and mix in a teaspoon of fresh thyme along with the rosemary.

If you like this recipe, try our Sauteed Beets or our beet and blue cheese salad.

Tips for Success

You can peel the beets before roasting or keep the skins on and remove them afterward. Leaving the skins on while roasting makes peeling even easier.
Try to cut the beets into similar-sized pieces so they roast evenly. Smaller pieces will cook faster, so keep an eye on them if you cut them on the smaller side.
When making the honey lemon glaze, keep it on medium heat and stir often to avoid burning. The glaze thickens quickly, so remove it from heat as soon as it reaches the desired consistency.
Freshly squeezed lemon juice will give you the best flavor for the glaze. You can use bottled juice but doesn’t have the same brightness.

Storage

Fridge: Place them in an airtight container and refrigerate for up to 3 days. For best results, keep the glaze separate if possible and add it after reheating.

Freezing: Spread the roasted beets in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months. Store the glaze separately in a small container.

Reheating: Reheat the beets in a 350°F oven for 10–15 minutes or until warmed through. Drizzle the glaze over them after reheating.

Roasted Golden Beets with Honey

Honey Lemon Roasted Golden Beets are the colorful, flavor-packed upgrade your table needs! Earthy, sweet, and just the right amount of tangy, they make any meal feel a little more special.

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Honey Lemon Roasted Golden Beets

Honey Lemon Roasted Golden Beets bring earthy sweetness with a hint of rosemary, finished with a tangy honey-lemon glaze. This easy side dish adds vibrant color and flavor to any meal!

4.86 from 14 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: – 6 servings

Calories: 331kcal

Author: Pat Nyswonger

Ingredients

3-½ pounds Golden Beets
2 tablespoons olive oil
½ teaspoon Kosher Salt
¼ teaspoon freshly ground white pepper
1 teaspoon fresh rosemary finely minced
4 tablespoons butter
1 garlic clove grated
½ cup lemon juice freshly squeezed
1 tablespoon honey
Pinch of sea salt
Rosemary sprigs for garnish

Instructions

Preheat the oven to 400°F
Remove the tops from the beets and rinse them in cold water to remove any soil clinging to them. Wipe them dry with a paper towel.
Using a vegetable peeler remove the skin from the beets, place them on a baking sheet. Drizzle the olive oil over the beets and sprinkle with salt, pepper and chopped rosemary.
Transfer to the preheated oven and roast for 25 minutes, until they are tender when pierced with a sharp knife.
In a small saucepan set over medium heat, add the butter and when it has melted, add the grated garlic and cook for 30 seconds. Add the lemon juice and honey and and cook until the sauce thickens slightly, about 2-3 minutes.
Remove the beets from the oven and transfer to a serving dish. Pour or spoon the Honey-Lemon Glaze over the beets and serve.

Notes

You can also the skip the peeling step, oil the beets and roast them with the skins on, then remove the skins by wiping while under running cold water.