Honey-Balsamic Glazed Beetroot

Sides
Honey-Balsamic Glazed Beetroot

Honey-Balsamic Glazed Beetroot

Prep time: 5 minutes

Cook time: 15–20 minutes

Ingredients

  • 3–4 medium Beetroots, peeled and cut into 1cm cubes or thin wedges

  • 1 tbsp Olive oil

  • 1 tbsp Balsamic vinegar

  • 1 tsp Honey (or maple syrup)

  • Salt & Pepper to taste

  • Garnish: Freshly chopped Parsley and a squeeze of lemon.

  • Optional: Toasted walnuts or crumbled feta for texture.

Instructions

  1. High Heat: Preheat your oven to 200°C. Line a baking tray with parchment paper. Cutting the beets into small 1cm cubes ensures they cook quickly, similar to a "flash" method.

  2. The Glaze: In a bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Toss the beetroot pieces in the mixture until well-coated.

  3. The Roast: Spread the beetroot in a single layer on the tray. Roast for 15–20 minutes. Test with a fork; they should be tender with slightly caramelized, sticky edges.

  4. The Finish: Remove from the oven and toss with fresh Parsley. The residual heat will soften the herbs and release their aroma. Finish with a small squeeze of lemon to balance the earthy sweetness of the beets.

Note: To keep the "quick" spirit of the spinach recipe, cutting the beets small is key. If you prefer them raw and crunchy, you can use this same dressing to "macerate" thinly sliced raw beets for 10 minutes instead of cooking them.