Monday, May 25, 2009

Roasted Baby Golden Beets with Honey Glaze

This is a locavore dish if ever there was one! I got some beautiful baby golden beets at the farmers market, and roasted them up with a glaze made from Napa Valley honey (Marshall's Farm Honey), and a local walnut oil being made just over the hill in Woodland (La Tourangelle).

The beets are oh-so-delicious on their own (how I managed the first 30+ years of my life not liking beets makes me sad...), but I included them in a salad made simply of arugula (also from the farmers market), Sonoma goat cheese (Laura Chenel chevre), and a walnut/lemon vinaigrette. Divine....

Roasted Baby Golden Beets with Honey Glaze
  • Baby golden beets, trimmed, cleaned and sliced in half
  • Honey
  • Walnut oil (olive oil will also work)
  • Salt, to taste
In a mixing bowl, add equal parts honey and oil, whisking well to combine (1/4 cup of each makes enough glaze for a small batch of beets). Add beets; toss to coat and sprinkle with salt to season. Lay beets out on a foil-lined baking tray and place in a preheated 400-degree oven. Roast for approximately 15-20 minutes (or until tender), turning once. Extra glaze can be brushed on the beets during roasting. Good served both hot and cold.


  1. I die reading this - and drool into my computer keyboard.

  2. This recipe is wonderful, simple, and delicious. I made it tonight for dinner. I didn't have baby beets, so I cut up the large beets. It took about double the time to roast them, but they were wonderful. The goat cheese was a perfect match. I used mesclun and made a sherry walnut vinaigrette with a little honey and dijon mustard. I could eat this weekly. Thanks for a simply beautiful recipe! (Kristin)