When combined with honey and lemon juice, these roasted beets are slowly roasted to make a very tasty side dish. Add them as an incredible appetizer course or delicious lunch into a spinach and goat cheese salad. In our list of favorite root vegetables, beets are a close second to parsnip. Our favorite way of cooking this deep, sweet vegetable is to roast them.
These Roasted beets are delicious, just easily tossed it with salt, pepper, and an oil drizzle, and you’ll have the best side dish you’ll ever want. Adding a few other basic ingredients such as honey, and lemon juice add to the roasted beets a stunning, glistening, and very tasty glaze. I know everyone is searching for the best side dishes for their meals and this one my friend, is one of the dishes you shouldn’t miss. These Honey-Roasted Beets Are Truly Unbeatable and are always a hit addition to any salad. Try this recipe for Honey-Roasted Beets, and don’t forget to share and enjoy it with your family and friends.
- 2 tbsp avocado oil or canola oil
- ¼ tsp salt
- ¼ tsp ground pepper
- 2 pounds of medium beets, peeled, halved and cut into small wedges
- 2 tbsp honey
- 2 tbsp lemon juice
- Add and place a large rimmed baking sheet in the oven, Preheat it to 425 degrees F.
- Stir oil, salt, and pepper in a large bowl. Add beets and toss well to coat. Then transfer the beets to the hot baking sheet and roast until almost tender for 20 to 25 minutes. Take it away from the oven and drizzle, with honey and lemon juice, tossing to coat, continue roasting for minutes more until its tender.
Preheating your baking sheet boosts the roasting time and gives a quick and flavourful sear to the outside of the beets. Honey and lemon juice add notes of sweetness and tanginess.
Per Serving: 129 calories; sodium 215mg 9% DV; potassium 502mg 14% DV; carbohydrates 20.6g 7% DV; fiber 4.3g 17% DV; sugar 16g; protein 2.5g 5% DV; exchange other carbs 2; vitamin a iu 51IU; vitamin c 9mg; folate 166mcg; calcium 25mg; iron 1mg; magnesium 35mg; thiamin -1mg; added sugar 6g; total fat 4.9g 8% DV; saturated fat 0.4g.