Go Back

Honey Roasted Beetroot

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!
Prep Time12 minutes
Cook Time25 minutes
Total Time37 minutes
Course: Side Dishes
Cuisine: American
Keyword: Beetroot, Beets, Root Vegetable, side vegetables
Author: Silvia Dunnirvine


  • 6 beetroots, mixed red and golden
  • 2 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 cup pomegranate seeds
  • 1 tbsp honey
  • 1 tsp 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 tbsp 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.


Note: store in air tight container in refrigerator for up to 3 days


Calories: 595kcal | Carbohydrates: 81g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2714mg | Potassium: 1810mg | Fiber: 17g | Sugar: 62g | Vitamin A: 162IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 4mg