Honey Roast Beetroot Recipes

HONEY-ROAST BEETROOT

Honey-roast beetroot image

This is lovely hot or cold, and even better a day later when flavours have developed

Provided by Good Food team

Time 30m

Number Of Ingredients 5

Ingredients

670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey

Steps:

Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Nutrition Facts : Calories 106 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium

ROASTED BEETROOT & RAW HONEY SALAD

Roasted beetroot & raw honey salad image

Serve up a fibre-rich lunch or side dish with this beetroot, feta and green lentil salad. Bursting with colour, it's full of flavour and nutrients

Provided by Esther Clark

Categories Lunch, Side dish, Starter

Time 50m

Number Of Ingredients 9

Ingredients

3 large beetroot , cut into wedges
2 tbsp rapeseed oil
5 thyme sprigs
25g feta , crumbled
1 tbsp honey
200g canned green lentils , drained
50g rocket
30g mixed seeds
small handful of dill , to serve

Steps:

Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly.
Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.

Nutrition Facts : Calories 373 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

HONEY ROAST BEETROOT & WENSLEYDALE TART TARTINE

Honey roast beetroot & wensleydale tart tartine image

Enjoy this showstopping beetroot and wensleydale tart as a veggie centrepiece at Christmas. With its stunning deep red colour, it's a perfect festive dish

Provided by Esther Clark

Categories Dinner, Main course

Time 2h15m

Number Of Ingredients 11

Ingredients

400g beetroot, peeled and cut into wedges
1 red onion, cut into wedges
1 tbsp olive oil
3 tbsp honey
2 tsp cider vinegar
20g butter
5 thyme sprigs
500g block all-butter puff pastry
plain flour, for dusting
30g pecans, toasted and roughly chopped
60g vegetarian wensleydale or lancashire cheese, crumbled

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the beetroot and onion with the oil, honey and vinegar, then season. Tip into a 20cm non-stick ovenproof frying pan. Cover with foil and roast in the oven for 45-50 mins until the beetroot is tender. Remove from the oven and scatter over the butter and thyme.
Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut out a circle slightly larger than the frying pan, about 25cm (you can use a dinner plate as a guide). Lay the pastry over the beetroot mixture in the pan, and tuck it in around the edge using a cutlery knife or spatula. Bake for 50-60 mins, or until golden brown and puffed up.
Run a knife around the edge of the pastry to loosen, then carefully invert onto a serving plate. Scatter over the pecans and cheese to finish.

Nutrition Facts : Calories 774 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

HONEY-ROASTED BEETROOT & CARROTS

Honey-roasted beetroot & carrots image

Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side

Provided by Jessica Simmons

Categories Side dish

Time 35m

Number Of Ingredients 7

Ingredients

4 medium carrots , diced
1 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp olive oil
4 pre-cooked beetroots (not in vinegar), quartered
25g pumpkin seeds
handful fresh herbs , such as parsley or basil, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

Nutrition Facts : Calories 326 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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