Honey-Glazed Roasted Beets

Name: Honey-Glazed Roasted Beets
Cook time: 50 min
Yield: 4 servings
Ingredients: 680 g beets trimmed and scrubbed; 30 ml water for the roasting packet; 10 ml olive oil divided; 15 g honey divided; 3 g fresh thyme leaves picked from stems; 3 g fine salt divided; 1 g black pepper freshly ground; 5 ml olive oil divided; 5 g honey divided; 1 g fine salt divided; 10 ml balsamic vinegar for finishing; 5 g fresh parsley chopped

This side uses roasted beets as the main component, with a simple honey-thyme glaze that reduces in the oven and a small finish of balsamic for brightness. The beets are peeled after roasting for easier handling, then cut and tossed while still warm so the glaze clings to the surface.

By Julienne

Cook time: 50 minutes

Servings: 4

Ingredients

680 g beets trimmed and scrubbed
30 ml water for the roasting packet
10 ml olive oil divided
15 g honey divided
3 g fresh thyme leaves picked from stems
3 g fine salt divided
1 g black pepper freshly ground
5 ml olive oil divided
5 g honey divided
1 g fine salt divided
10 ml balsamic vinegar for finishing
5 g fresh parsley chopped

Instructions

Heat the oven to 200 C. Line a rimmed baking sheet with parchment. Set out a medium bowl for finishing the beets. Oven fully preheated and pan lined.
Divide the beets between 2 foil packets on the baking sheet. Add 30 ml water total, then seal the packets. Roast until the beets are completely tender when pierced with a knife, about 40 to 50 minutes depending on size. A knife slides through the largest beet with little resistance.
While the beets roast, stir together 10 ml olive oil, 15 g honey, 3 g thyme, 3 g salt, and the black pepper in the medium bowl. The glaze looks evenly combined.
When the beets are done, open the packets carefully and let them stand 5 minutes until cool enough to handle. Peel the skins off with your fingers or a small knife, then cut the beets into wedges or chunks. Skins slip off easily and the beets are peeled.
Toss the warm beet pieces with the glaze, the remaining 5 ml olive oil, the remaining 5 g honey, and the remaining 1 g salt. Add the balsamic vinegar and parsley, then toss again until the beets are evenly coated. The beets are glossy and seasoned all over.
Serve warm or at room temperature. The beets should be tender, sweet, and lightly tangy, with the glaze clinging to the cut surfaces. Beets are tender and evenly coated with a shiny finish.