Transform humble beets into a sweet, tender, and nutrient-packed side with this Honey-Roasted Beets recipe.
Naturally rich in fiber, antioxidants, and heart-friendly nitrates, this dish balances earthy flavors with a hint of honey and lemon.
Quick to prep, easy to roast, and full of vibrant color, it’s perfect for weeknight dinners, meal prep, or adding a healthy boost to any meal.
Healthy Honey Roasted Beets
Equipment
- 1 large rimmed baking sheet
- 1 large mixing bowl
- Measuring spoons (1 tablespoon, ¼ teaspoon)
- Measuring spoons (1 tablespoon, ¼ teaspoon)
- Oven mitts
Ingredients
- 2 pounds medium beets peeled and cut into wedges
- 2 tablespoons neutral oil canola, avocado, or similar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 425°F (220°C). While the oven warms, place a large rimmed baking sheet inside. Heating the pan in advance will give your beets a quick sear, enhancing both their flavor and texture. This step is crucial for achieving a slightly caramelized exterior while keeping the inside tender. Remember to keep oven mitts nearby—the baking sheet will become extremely hot.
- Peel and Chop the Beets: Begin by thoroughly washing your beets to remove any dirt. Using a vegetable peeler, peel off the outer skin. If using red beets, you may notice staining on your hands or cutting board—wear gloves to prevent this, or use yellow or Chioggia beets for easier handling. Once peeled, cut the beets into uniform wedges, roughly 1-inch in size. Uniform pieces ensure even roasting, so no beet is undercooked or overdone.
- Season the Beets: Place the chopped beets in a large mixing bowl. Drizzle with 2 tablespoons of neutral oil, such as canola or avocado oil. Sprinkle in ¼ teaspoon salt and ¼ teaspoon ground black pepper. Toss everything gently until each beet piece is evenly coated. The oil helps conduct heat and promotes caramelization, while the seasoning enhances the natural sweetness of the beets.
- Arrange Beets on the Hot Pan: Carefully transfer the seasoned beets onto the preheated baking sheet. Spread them out in a single layer—crowding the pan will trap steam, preventing proper roasting. Each beet should have space around it to allow hot air to circulate, creating a tender interior and lightly crisp edges.
- Roast Until Nearly Tender: Place the baking sheet back in the preheated oven. Roast the beets for 20–25 minutes, stirring once halfway through for even cooking. At this stage, the beets should be soft but not fully tender. You’ll notice a slight browning or caramelization beginning at the edges, which intensifies the earthy-sweet flavor.
- Prepare the Honey-Lemon Glaze: While the beets are roasting, combine 2 tablespoons honey with 2 tablespoons fresh lemon juice in a small bowl. This simple glaze adds a bright, tangy sweetness that balances the natural earthiness of the beets. Set aside until the initial roast is complete.
- Glaze the Beets: Once the beets are nearly tender, remove the baking sheet from the oven. Drizzle the honey-lemon mixture evenly over the beets. Using a spatula or tongs, gently toss the beets to coat each wedge in the glaze. Spread the beets out again to ensure they roast evenly in the final stage.
- Finish Roasting: Return the glazed beets to the oven for an additional 5 minutes. This final roast allows the glaze to slightly caramelize without burning, sealing in moisture and flavor. Keep a close eye during this stage to prevent the sugars from browning too much.
- Taste and Adjust: Remove the beets from the oven and taste a small piece. If desired, sprinkle additional salt or a touch more lemon juice to brighten the flavors. You can also add fresh herbs such as thyme, parsley, or rosemary, or a sprinkle of crumbled goat cheese for added richness.
- Serve and Enjoy: Transfer the honey-roasted beets to a serving platter or bowl. They are ready to enjoy warm as a side dish, tossed into salads, added to grain bowls, or included in wraps and sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 4–5 days—these beets are perfect for meal prep and maintain their sweet, earthy flavor even when reheated.
Notes
- Choose fresh, firm beets with smooth skin for the best texture and sweetness.
- Red beets can stain surfaces and hands—use gloves or opt for yellow or Chioggia beets for a cleaner prep.
- Cutting beets into uniform wedges ensures even roasting and consistent tenderness.
- Preheating the baking sheet is key to achieving a caramelized exterior.
- Drizzle the honey-lemon glaze near the end of roasting to prevent burning while maximizing flavor.
- This recipe is versatile: you can add fresh herbs, sprinkle with cheese, or mix with other roasted vegetables.
Chef’s Secrets: Tips For Perfect Beets
The secret to truly standout roasted beets lies in preparation and timing.
Preheating your baking sheet before adding the beets jump-starts caramelization, giving each wedge a naturally sweet, seared exterior.
Cutting the beets evenly ensures consistent cooking, while gently tossing them with oil and seasoning prevents bruising and maintains a tender interior.
Waiting to add the honey-lemon glaze until the final 5 minutes of roasting prevents sugar burn and allows the glaze to coat the beets beautifully.
Finally, experiment with finishing touches like fresh herbs, crumbled goat cheese, or a splash of balsamic vinegar to elevate flavors.
Serving Suggestions: Creative Ways To Enjoy
Honey-Roasted Beets are wonderfully versatile and can be served in many ways.
Enjoy them warm as a side dish with roasted chicken, fish, or grilled tofu.
Toss them into salads for extra color and natural sweetness, or add them to grain bowls for a hearty vegetarian meal.
They also pair beautifully with creamy cheeses like goat or feta and make a vibrant addition to sandwiches or wraps.
For entertaining, arrange a mix of red, yellow, and Chioggia beets on a platter with fresh herbs for a visually stunning appetizer.
Storage Tips: Keep Beets Fresh Longer
Store roasted beets in an airtight container in the refrigerator for up to 4–5 days.
They can be reheated gently in the oven, air fryer, or microwave without losing flavor or texture.
For longer storage, roasted beets can also be frozen: allow them to cool completely, place in freezer-safe bags or containers, and freeze for up to 3 months.
Thaw overnight in the fridge before reheating. Adding the honey-lemon glaze after reheating will help maintain their bright flavor.
Frequently Asked Questions
1. Can I use different types of beets?
Yes! Red, golden, or Chioggia beets all work. Mixing colors creates a visually striking dish and each variety has a slightly different sweetness and flavor profile.
2. Do I need to peel beets before roasting?
Peeling is recommended for smooth texture and even seasoning.
Red beets can stain hands and surfaces—gloves and plastic cutting boards help prevent mess.
3. Can I make this recipe ahead of time?
Absolutely. Roast the beets and store in the refrigerator for up to 4–5 days. Add the honey-lemon glaze just before serving or reheating to keep flavors bright.
4. Are these beets healthy?
Yes. Beets are high in fiber, antioxidants, and naturally occurring nitrates that support heart health.
The recipe is naturally low in saturated fat, gluten-free, and vegetarian-friendly.
5. Can I freeze roasted beets?
Yes, roasted beets freeze well for up to 3 months. Cool completely before freezing in airtight containers or freezer bags.
Reheat gently and add the glaze after reheating for best results.
