The vibrant color of these baby Honey-Lemon Glazed Golden Beets make a big statement on the dinner table! They have a natural sweetness on their own while the honey-lemon glaze adds a savory-tangy goodness.
Both the red beets and the golden beets are a powerhouse of nutrition, they make our heart happy as they are packed with antioxidants, fiber, potassium, vitamins and minerals.
The golden beet has a hefty dose of vitamin C and carotene, the same vitamins you find in carrots and the orange and yellow sweet bell peppers. The green tops from both the red and golden beets are especially nutrient-dense. Actually, the tops have more nutrition than the root, so save those tops for a side dish of sautéed wilted greens with crisp bacon.
Golden beets can be peeled with a vegetable peeler before cooking or, the skins can be removed after they have cooked. Unlike the more popular red beet they do not bleed their juices and stain the hands and cutting board.
This humble side dish is easy to prepare; after removing the greens and rinsing the soil from them we just used the vegetable peeler to remove the skins. They peel just as easily as carrots or potatoes.
We added the peeled beets to a sheet pan, drizzled them with olive oil, seasoned with salt, pepper and chopped fresh rosemary. We popped them into a preheated oven at 400°F and roasted them for a few minutes.
Citrus is a perfect pairing for beets and we chose lemon juice to make the sauce which was prepared with butter, grated garlic, and a touch of honey. It simmered over low heat just to thicken up a bit.
After the beets finished their roasting they were transferred to a serving dish and the warm syrupy sauce was drizzled over the top.
If you are looking to increase the ‘Rainbow’ foods in your daily menu these golden beets are an excellent choice.
- 3 1/2 pounds Golden Beets
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground white pepper
- 1 teaspoon fresh rosemary finely minced
- 4 tablespoons butter
- 1 garlic clove, grated
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon honey
- Pinch of sea salt
- Rosemary sprigs for garnish
- 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.
- 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.
- Nutrition is for the beets only. The sauce makes approximately 3/4 of a cup, or 12 tablespoons.
- Nutrition for the sauce-- Serving size= 1 tablespoon: Cals. 36, Fat 3.4g, Sat. Fat 2.2, Cho. 9mg, Sod. 25mg, Carb. 1.5g, Sugar 1.4g, Pro. 0.1
Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 1gSodium: 220mgCarbohydrates: 20gFiber: 3gSugar: 16gProtein: 3.5g