If you have ever had the unquenching desire to dazzle your family with really bad puns, have I got the recipe for you! Priceless gems such as, "Time to start dropping some hot beets up in here" and "I'm laying down the beets" will soon start flowing off your tongue like some def kitchen jam master.
That alone is reason enough to make my Honey Roasted Beets with Balsamic and Thyme recipe!
A secondary reason to serve up some beets is because they taste sweet, succulent, and slightly earthy. But those puns...
Typically I pickle most of the beets I grow in my garden, either by themselves or as beet pickled eggs. However, this year I've really enjoyed branching out and roasting them for easy side dishes as well. This recipe combines a number of my favorite flavors - tart balsamic vinegar, the sweetness of honey, and of course the subtle hint of thyme.
I also tested out a new product for this recipe that I love. These silicone baking mats are absolutely fantastic! Place them on any baking sheet for an instant non-stick surface that is a breeze to clean up. They actually work better as a non-stick surface than my non-stick baking sheets.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com without any additional cost to you.
Honey Roasted Beets with Balsamic and Thyme
Ingredients
- 3-4 lbs Beets
- 2 tablespoon Honey
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Olive Oil
- 2 teaspoon Fresh Thyme Leaves
- Salt and Pepper to taste
Instructions
- Peel the beets and chop them into 1 ½" chunks.
- Preheat the oven to 400 degrees.
- Heat the honey slightly to thin and toss with remaining ingredients and combine with beets.
- Roast in oven for 40 minutes, or until easily pierced with a fork.
Notes
If you enjoyed reading my Honey, Balsamic, and Thyme Roasted Beets recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
fh
Really delicious! I added a bit of cayenne pepper, and after 20 minutes a bit of feta cheese, worked out very well.
Therese K. Desmarais
My mother always made both pickled and Harvard beets. They, cabbage, and kielbasa were staples in my ethnic, Polish family. Now I realize how healthy bets are for us. Never tried baking them, but will do that this week.
Fox Valley Foodie
I hated beets growing up. It is only in the last couple of years that I realized how delicious they actually are.