Honey Dijon Roasted Beets recipe
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Honey Dijon Roasted Beets

I love roasted vegetables of all types--but these beets--these things are seriously good. Nothing quite matches the intensity of beets. Roasting them brings out a hearty full expression of the vegetable. The beets become sweet and tender, developing a deeply fruity and slightly nutty flavor. In this recipe the delightful combination of sweetness and earthiness of the roasted beets is highlighted with the tang of mustard.

Posted by: sgrishka  [give medal]

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Servings: 6 Servings
Total Time (median): 0 : 15 Active Time: 0 : 40

US/Metric: [convert to metric]

Ingredients


Preparation

Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large.

Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.

Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.

Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets.

Makes 4 to 6 servings.


Cuisine: American Main Ingredient: Beets

Tags: Saute, Roast, beets, olive oil, butter, mustard, Lemon juice, mint, Vegetables, Side Dish, American, Fall, Creamy [edit]

Groups: [edit]

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Honey Dijon Roasted Beets Reviews

100% would make "Honey Dijon Roasted Beets" again.

[add your review]

Amazing! Thank you so much for the recipe; we will definitely make it again. We used red and golden beets from our garden. We loved the combined flavors and velvety sauce. Not overpowering the beets at all, but a fantastic compliment.

Can't say enough-couldn't stop raving.

My husband actually made this while I was away today-he got busy and forgot the mint, but next time we will add the fresh mint from our garden as well.

Keep these recipes coming! We are making a chocolate cake with the rest of our beets-called Red Devil Cake. Not sure sure about this one, but will let you know!

Cheers!

mialmial :  :  11w 4d ago


scrumptious! I just used abt 2 T dijon mustard and 1 1/2 T honey and I used fresh mint.

A keeper!

sootsoot :  :  17w 5d ago


While I wasn't a huge fan, I must admit that I'm a meddling college student and have never tried to cook beets before. I suspect that I did not roast them for quite long enough, and perhaps I did not buy a very good variety of beet. I'm also not entirely sold on the mint.

I look forward to returning to this recipe for a second go at it after learning how to select and prepare beets in general.

AggieTuba1AggieTuba1 : : 0:15 total time : 0:40 active time :  19w 3d ago


I bought beets from the farmers market and being so big i wanted a couple of ways of making them. These are superb, sweet, tangy and unusual.

Thank you for this lovely recipe!

ChefSandrine :  :  25w 5d ago


These beets were really good, roasting them brings out a sweetness you just don't get any othr way. One that will be made here again.

RKG1RKG1 :  :  2y 11w ago


Always choose root vegetables with firm skin and rich colour.

For a jewel-toned side dish, select a variety of beets, each about the size of a plum. Select types that roast well, such as Chioggia (an Italian heirloom variety with red-and-white alternating rings), golden (their deep gold color fades a little with cooking, but they taste mild and sweet), and Bulls Blood (another heirloom variety with an earthy, sweet flavor).

[I posted this recipe.]

sgrishkasgrishka :  :  2y 26w 3d ago


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