Honey and Balsamic Roast Beetroot recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

A fantastic recipe that makes a wonderful side dish for any roast meat. Vac-packed beetroots are roasted in oil, honey, balsamic and fresh thyme, turning them sweet and sticky. Delicious with mash potatoes, these beets taste even better the next day.


  • 700g large, cooked vac-packed beetroot, not pickled
  • 2 tbsp. each oil and runny honey
  • 2 tsp. each balsamic vinegar and thyme leaves
  • Salt and pepper


  1. Heat the oven to 180C. Cut the beets into wedges and spread in a roasting tin.

  2. Whisk the oil, honey, balsamic and thyme together and pour over the beets. Toss to coat and spread in a single layer. Season.

  3. Roast for 25-30 minutes or until the beets are tender and sticky. Turn halfway through cooking.

You could use fresh beets if you prefer - simply simmer until tender, drain, cool and then cook as directed. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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