Best 8 Roast Beet With Honey Rosemary Recipes

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From the earthy sweetness of the beets to the vibrant flavors of honey and rosemary, roasted beet with honey rosemary is a dish that tantalizes the taste buds and nourishes the soul. This culinary delight is not only visually stunning but also incredibly versatile, making it a perfect choice for any occasion, whether it's a casual family dinner or an elegant dinner party. The natural sweetness of the beets pairs perfectly with the aromatic honey and the herbaceous rosemary, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

ROASTED BEETS



Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  • Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE



Roasted Beets and Carrots with Honey-Balsamic Glaze image

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
  • Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
  • Peel and chop beets into 1-inch pieces.
  • Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

ROSEMARY-GARLIC ROAST BEEF



Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY



Roasted Beets with Grapefruit and Rosemary image

If using different-colored beets, remember to toss them separately so they don't stain one another.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Beet     Fall     Grapefruit     Shallot     Roast     Rosemary     Winter

Yield 8 servings

Number Of Ingredients 7

4 pounds medium beets (any color), scrubbed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

Steps:

  • Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
  • Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
  • Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
  • Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
  • Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
  • Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
  • Do Ahead
  • Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

ROAST BEET WITH HONEY & ROSEMARY



Roast Beet With Honey & Rosemary image

Make and share this Roast Beet With Honey & Rosemary recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb raw beet, peeled and cut into quarters
2 tablespoons olive oil
2 garlic cloves, peeled
2 teaspoons dried rosemary
2 tablespoons clear honey
1 teaspoon balsamic vinegar
fresh ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • Place the beetroot in a roasting pan with the garlic cloves.
  • Sprinkle over the oil, rosemary and seasoning. Roast for 45 minutes.
  • Carefully remove and drizzle on the honey and vinegar. Return to the oven and roast for a further 20 minutes.

Nutrition Facts : Calories 144.5, Fat 7, SaturatedFat 1, Sodium 89.6, Carbohydrate 20.4, Fiber 3.5, Sugar 16.3, Protein 2

ROASTED BEETS WITH A ROSEMARY GLAZE



Roasted Beets With a Rosemary Glaze image

I love fresh roasted beets. I can eat them for breakfast, lunch and dinner. This dish can be prepared in advanced and warmed up in the oven...making last minute prep work a snap!

Provided by Abby Girl

Categories     Vegetable

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 kg beet, washed and trimmed (7 medium)
2 teaspoons olive oil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon fresh rosemary, chopped or 1 pinch dried rosemary
1/2 cup water
salt and pepper

Steps:

  • Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender.
  • Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point).
  • Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil.
  • Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point).
  • Note: If made up in advance, heat the beets for 1/2 hour at 350.

Nutrition Facts : Calories 104.1, Fat 1.8, SaturatedFat 0.3, Sodium 130.6, Carbohydrate 21.1, Fiber 3.4, Sugar 17.7, Protein 2.8

ROASTED BEETS WITH ORANGE AND THYME



Roasted Beets with Orange and Thyme image

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

ROSEMARY BEETS



Rosemary Beets image

We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

Tips:

  • Choose tender beets. Look for beets that are small and firm, with smooth skin and no blemishes.
  • Wash beets thoroughly. Be sure to scrub the beets well to remove any dirt or debris.
  • Roast beets until tender. Beets should be roasted until they are fork-tender, about 45 minutes to 1 hour.
  • Use a variety of herbs and spices. Rosemary, thyme, sage, and garlic are all great herbs to use with roasted beets. You can also add a pinch of salt and pepper to taste.
  • Add honey or maple syrup for sweetness. A little bit of honey or maple syrup will help to balance out the earthy flavor of the beets.
  • Serve roasted beets warm or at room temperature. Roasted beets can be served as a side dish, or they can be used in salads, sandwiches, and other dishes.

Conclusion:

Roasted beets are a delicious and versatile side dish that can be enjoyed in many different ways. With their sweet and earthy flavor, they are a great addition to any meal. Whether you are looking for a healthy and nutritious side dish or a flavorful addition to your next salad or sandwich, roasted beets are a great choice.

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