Transform an earthy root vegetable into an elegant appetizer with this Honey Roasted Beetroot recipe! Perfectly roasted beets are tossed together with juicy pomegranate seeds and a honey and balsamic dressing. Naturally vegetarian and gluten free.
Honey Roasted Beetroot is a rich, tender, pleasantly sweet, and tangy side dish. If you’re looking for a delicious way to cook beets that everyone will enjoy, this is it!
Beetroot, aka beets, are the root part of the beet plant and a fantastic source of antioxidants, potassium, and fiber. Raw beetroot has a dry, bitter taste, which understandably isn’t for everyone. However, these honey roasted beets are so delicious and a real crowd-pleaser!
In addition to being delicious, roasted beets with balsamic vinegar and honey are also beautiful to look at. The vibrant variety of beets will add impressive pops of color to your plate, whether you serve this simple side dish for weeknight dinners or extravagant holiday meals.
The best beetroot for roasting
Beetroot grows in a variety of different colors and sizes. Red, golden, Chioggia, and baby beets can all be roasted at the same time and temperature, and don’t vary much in flavor. I like to use multiple kinds for added color and contrast!
Honey roasted beets ingredients
- Beetroot - Roasting beetroot in the oven ensures that the outside becomes firm while the centers get soft and creamy. The best part? You don’t need to peel the beets before roasting!
- Pomegranate seeds - The pop of tart pomegranate enhances the naturally sweet flavor in this vegetarian side dish. They’re also a great source of antioxidants and fiber.
- Honey - For flavor and added sweetness. To make this recipe vegan, replace the honey with maple syrup.
- Balsamic vinegar - For a rich, tangy flavor. You could also use red wine or apple cider vinegar.
How to make roasted beets with balsamic vinegar and honey
Beetroot is also commonly boiled, but for the best beets, roasting is the way to go! Here’s how to make the best roasted beets:
Step 1: First, wash and scrub your beets well. Slice them in half and cut each half into 3 to 4 wedges. Transfer to a sheet pan and drizzle olive oil and salt over top.
Step 2: Bake the beets in the oven until they’re fork tender.
Step 3: While they roast, whisk the olive oil, honey, and balsamic vinegar together in a small bowl.
Step 4: Add the roasted beetroot and pomegranate seeds to a large bowl. Add the balsamic and honey dressing over top, stir to coat, then enjoy!
Tips and variations
- Protect your hands and clothing - The pigment in beet juice is no joke and will stain, so be sure to protect your hands with gloves and wear older clothing or an apron when chopping or prepping beats.
- Cut everything evenly - Be sure to cut your beets into bite-sized wedges so they cook evenly.
- Add more veggies - Feel free to load up your sheet pan with more vegetables like carrots, turnip, parsnip, butternut squash, cauliflower florets, and shallots. Just make sure to cut any extra veggies the same size as the beets so they cook in the same amount of time.
Add toppings - Like soft, crumbly cheese (feta, goat, or gorgonzola), chopped fresh herbs (dill, parsley, or cilantro), or nuts (walnuts, pecans, or pistachios) for a bit of crunch.
Serving honey roasted beetroot
These honey roasted beets are incredible on their own and can be served hot or cold. They’re also a hearty, low carb addition to a number of recipes, like:
- Salads and grain bowls - Try tossing them in with steak and cauliflower rice bowls, farrow bowls, chickpea salads, and keto meal prep bowls.
- Protein pairings - Make lemon butter chicken thighs, Mediterranean shrimp, or grilled ribeye to serve with roasted beets.
- Holiday pairings - Add honey roasted beets to your next Thanksgiving or holiday table alongside apple sage stuffing, oven roasted turkey breast, and mashed potatoes.
Frequently asked questions
Should I peel beets before roasting?
There’s no need to peel your beets first because beet skins are edible. Just give the skins a good scrub and you’re good to go!
Can I roast beetroot in advance?
To save time, roast the beets in advance and keep them in an airtight container in the fridge overnight. Warm them up before serving and toss them in the dressing. Alternately, you can store the dressed beets in the fridge to marinate and serve cold.
What’s the best way to store leftover cooked beets?
Store leftovers in an airtight container in the fridge for up to 3 days.
Hungry for more easy vegetarian sides?
- Balsamic Roasted Beets
- Oven Baked Carrot Fries
- Crispy Oven Roasted Potatoes
- Garlic Parmesan Butternut Squash
Honey Roasted Beetroot
- 6 beetroots, mixed red and golden
- 2 tablespoon olive oil
- 1 teaspoon coarse sea salt
- ½ cup pomegranate seeds
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- Wash and slice beetroot in half, then slice each half in 3-4 slices depending on the size of your beetroot. Transfer to a sheet pan. Add 1 tablespoon olive oil and season with sea salt.
- Bake at 400F degrees for 20-30 minutes depending on the size of beetroot, or until fork tender.
- Meanwhile whisk remaining oil, honey and balsamic vinegar. Set aside
- Transfer roasted beetroot to a bowl. Add pomegranate seeds and stir in dressing.