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!
Servings: 4 - 6 servings
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.
Nutrition
Serving: 1 | Calories: 331kcal | Carbohydrates: 45g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 691mg | Potassium: 1332mg | Fiber: 11g | Sugar: 32g | Vitamin A: 483IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg
