Honey Dijon Roasted Beets

Honey Dijon Roasted Beets

Ready in 45 minutes

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.

"My first beet recipe ever, and it was yummy! I made it for my book group, all of whom are beet lovers I discovered, and they raved. The only problem I had with the recipe is that I'm not sure if you roast the beets whole or are supposed to slice them. I started with them whole (they were about the size of a tangerine) but after cooking them for 50 minutes without much tenderness, I sliced them up and roasted for another 20 minutes. Seemed successful."

- Tweets044

Top-ranked recipe named "Honey Dijon Roasted Beets"

4.4 avg, 15 review(s) 92% would make again

Ingredients

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2 pounds fresh red beets
2 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted butter
1/2 cup honey dijon mustard
2 tablespoons lemon juice; freshly squeezed
3 tablespoons fresh mint; chopped, (optional)
Salt and freshly ground black pepper; to taste

Original recipe makes 6

Servings  

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.

Notes

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).

Credits

Added on Award Medal
Verified by stevemur

photo by RKG1 RKG1

photo by zaitoon zaitoon

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The honey dijon WAY overpowered the beets and the mint! A fraction of the amount would add some zing, without drowning the beets out.
SuburbanMom 1 year ago
Delicious. Roasting them did bring out the sweetness of the beets. So much better than boiling them. However, I only added 1 TBSP. of mustard and added 1 TBSP of honey. My husband and I totally loved them. We grew a lot of beets this year, so we'll be making this often.
Chouettes 1 year ago
Good! Beets were the size of billard balls and took about 45 minutes to roast.
mrscarrot 1 year ago
Really good!
magrox210 1 year ago
My first beet recipe ever, and it was yummy! I made it for my book group, all of whom are beet lovers I discovered, and they raved. The only problem I had with the recipe is that I'm not sure if you roast the beets whole or are supposed to slice them. I started with them whole (they were about the size of a tangerine) but after cooking them for 50 minutes without much tenderness, I sliced them up and roasted for another 20 minutes. Seemed successful.
Tweets044 1 year ago
Cindyrella40 2 years ago
Really good. Tart, tangy and sweet. I served it with roast pork loin and couscous. Delicious.
Brfljulia 2 years ago
Great recipe. I added a little less mustard. Easy and excellent flavor!
lisacrooke 3 years ago
Delicious! I was surprised at how well the mustard complemented the flavor of the beets.
Errantdreams 4 years ago
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!
mial 4 years ago
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