Best 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

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