Roast Beetroot with Honey and Thyme
Roast Beetroot with Honey and Thyme is a simple and delightful side dish recipe. The beetroot is roasted in the oven then coated in a delicious dressing that brings out all the sweet earthy flavours of the beets.
Why make Roast Beetroot with Honey & Thyme?
Beetroot is a really versatile root vegetable with a really great taste. It has a natural sweetness that works so well with honey. The balsamic dressing means that the sweet taste is not overpowering and the fresh thyme adds a freshness that lifts the whole dish to a new level.
What is Beetroot?
Beetroot is a root vegetable that is usually a deep purple or dark red colour. Beetroot also comes in different colours and golden beets are a glorious golden yellow. You can also get pink and white striped beets called Choggia or Candy Beets.
Pickled Beetroot
Most people in the UK are familiar with pickled beetroot. It was a standard accompaniment with salads in the 1960s and 70s. I am not a big fan of pickled beetroot, so if you think you don’t like beetroot because you have only eaten pickled then try this recipe and I think you will be pleasantly surprised.
What kind of honey should I use?
I like to use Scottish honey wherever I can, so that is what I use for this recipe. If you can get honey from your own local area then I recommend that you buy and use that.
There are huge benefits from using honey from bees that have gathered pollen from the countryside where you live. Raw, local honey contains a blend of local pollen, which may strengthen your immune system and reduce hayfever symptoms.
Can I use dried thyme?
Although you can use dried thyme, I do not recommend it. It will change the flavour of the dish and it will lack the fresh flavour of the fresh thyme leaves.
Can I use any other herbs?
If you don’t have, or don’t like, fresh thyme then you can substitute other fresh herbs such as finely chopped fresh parsley or mint.
What is Balsamic Vinegar?
Balsamic Vinegar is a dark, concentrated vinegar that is slightly sweet. Traditional Balsamic Vinegar is made from only grape must and is made in small batches, this makes it very expensive. If your budget doesn’t stretch to handcrafted balsamic then you can buy commercially produced balsamic vinegar that is matured for a shorter time and includes some white wine vinegar along with the grape must.
Can I substitute other vinegars for balsamic?
Balsamic Vinegar is much less harsh in flavour than wine or cider vinegar. And although you could use these kinds of vinegar, they would not provide the rich and delicious flavours provided by balsamic vinegar.
If you don’t have balsamic vinegar then I suggest you use freshly squeezed orange juice as a substitute. Fresh orange juice has a good combination of acidity and sweetness to complement this recipe.
How long should I roast the beetroot?
The length of time needed to roast the beetroot depends on the size of the beets. Large beetroots that are about the size of a small orange will take longer to roast and become soft. Whereas small beetroots that are about the size of an egg may only take 30-40 minutes to roast.
Roast in the oven
Wash the beetroot, twist off the leaves and wrap in foil. Bake in the oven at 200C/180C fan for an hour to an hour and a half. Check the beetroot after an hour by squeezing the foil. If they still feel hard, put them back in the oven for another 15 minutes then try again.
Can I roast beetroot in my slow cooker?
Yes, you can, and this is one of my favourite ways to cook beetroots. Wash the beetroot and wrap it in foil. Place in the slow cooker and cook for 5-6 hours on low or 3-4 hours on high.
Can I use ready cooked beetroot?
Use ready-cooked beetroot if you don’t have time to cook your own beets. Make sure that it is not cooked in vinegar as this will spoil the dish. Put the ready-cooked beets into an ovenproof dish drizzle with the oil and honey and warm through. You can do this in the oven or in your microwave. Finish the dish with balsamic vinegar and a few extra thyme leaves.
Gluten Free
This recipe for roast beetroot is naturally gluten-free.
Vegetarian
Roast Beetroot with Honey & Thyme is a meat-free recipe and is suitable for vegetarians. To make the recipe suitable for a vegan diet, leave out the honey and use a vegan honey substitute such as Dandelion Honey.
How do I serve Roast Beetroot with Honey & Thyme?
Serve the roast beetroot as a warm side dish with roasts, casseroles and stews. I like beetroot with stronger flavoured meats like lamb, beef and game such as venison or pheasant. But because of the slight sweetness, it is also a great accompaniment to cooked ham or with chicken and pork.
Roast Beetroot makes a great salad too. Serve it at room temperature with cold ham, cheeses and other salads such as Lemon & Mint Tabbouleh Salad or this Easy Bean Salad.
More Beetroot Recipes from Farmersgirl Kitchen
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Roast Beetroot with Honey and Thyme
Ingredients
- 500 grams (4 cups) beetroot raw
- 2 teaspoon (2 teaspoon) honey
- 1 teaspoon (1 teaspoon) fresh thyme
- 1 teaspoon (1 teaspoon) oil light oil such as rapeseed oil
- 2 teaspoon (2 teaspoon) balsamic vinegar
Instructions
- 500 grams beetrootRemove the leaves from the beetroot by twisting them off (don’t cut them or the beetroot will ‘bleed’
- Scrub the beetroot clean.
- Wrap the beets in foil
- Roast in the oven at 200C/180C (Fan) for between an hour and an hour and a half, depending on the size of the beetroot.
- When the beetroot are cooked, take them out of the foil and while still warm, slip off the skins (I usually wear rubber gloves, otherwise you end up with purple hands) and quarter the beets.
- 2 teaspoon honey, 1 teaspoon oil, 1 teaspoon fresh thymePlace the quartered beetroot into an ovenproof dish and spoon over two teaspoons of good local honey, 1 tbsp of rapeseed or other light oil and 1 tsp of fresh thyme leaves
- 2 teaspoon balsamic vinegarPut the dish back into the oven for about 5 minutes to warm through, then add 2 tsp of balsamic vinegar.
- Serve warm as a side dish with roast meats or allow to cool to room temperature and serve with salads.
Nutrition
This recipe was first published in October 2013
I love beetroot so much! I do this exact same thing and add a little cinnamon, really brings out a lot of flavor especially with the thyme 🙂
I love the sound of that. For some reason the Brits don't appreciate the beets. I love roasted beets
Brits don't appreciate beets? Wow, I have only ever eating up to my ear full of beets here in the UK! I grew up in Texas and we never ate anything except canned beets. 🙂
We have lots of beetroot in the garden and thyme too so definitely going to be cooking this, looks delicious.
I prefer my beetroot boiled, baked or roasted rather than pickled but I am aware that pickled beetroot is many people in the UK's only experience of beetroot. Less so if you are a gardner or know one!
This sounds lovely! Thanks for sharing.
Beautiful. Probably two of my favourite things in the world right now. Honey and Beetroot. The most glorious colours!
Any recipe with beetroot has got to be good. Can't wait to try it.
One of my favourite ways to cook beetroot is to bake or roast it, and your recipe looks and sounds delicious, with thyme and honey too for an extra special taste! LOVE it! Karen
Just love the vibrant colour of beetroot. Your method for cooking them sounds really good. Sadly, CT is not a fan and I have to disguise them as best I can. Strangely, he's quite happy eating them in cake form!
Look at the colour of that gorgeous beetroot! Your recipe sounds lovely and I really like the use of local honey. Thank you for sharing with #ShopLocal
Mmmm, honey and beetroot sounds like a lovely combination. Sadly CT hates the stuff, so I usually just make a load of pickled beets that I can eat with whatever and he doesn’t need to pull faces.
Thanks, it’s a simple dish but does taste good.
Roasting beetroot is my favourite way to eat it. I love the flavour the honey and the thyme gives to the beetroot.
Thank you, Cat. It certainly brings out the sweetness of the beetroot.