Beets don’t have to be controversial. In this Honey Roasted Beets recipe, honey and lemon zest balance the natural, earthy flavors of the beets, and tarragon lends them a fresh, slightly licorice-y flavor. These are easy to throw together as a quick side dish, and they make an excellent addition to a fall salad as they cool!
Get the printable recipe here: https://californiagrown.org/recipes/honey-roasted-beets/
INGREDIENTS
● 2 lbs golden or red beets, peeled and sliced into ½-inch wedges
● ½ tsp kosher salt
● ½ tsp fresh-ground black pepper
● 2 TBSP California extra virgin olive oil
● Zest of 1 lemon
● 2 TBSP honey
● 2 TBSP fresh tarragon, roughly chopped
INSTRUCTIONS
Set a rimmed baking sheet in the oven and preheat it to 425°F.
In a large mixing bowl, season the sliced beets with salt and pepper then toss in the olive oil.
Spread in a single layer over the hot baking sheet, then roast for 20-25 minutes, until tender
throughout. Remove from the oven, toss in the lemon zest and honey, then continue roasting
another 5 minutes.
Gently fold in the fresh tarragon, season to taste with additional salt and pepper, and serve!
Get our guide to what’s in season in California here: https://californiagrown.org/blog/whats-in-season-in-california/
Learn how to tell where your food is from here: https://californiagrown.org/how-to-support-our-california-farmers/
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Beets can be controversial but these beets are anything but they’re roasted in California Olive Oil until tender then sweetened with a little honey and tossed in lemon zest and fresh Teragon they’re a little sweet a little licoricey from the herbs and best of all they’re easy to make as a side dish or
As a topping for a hearty salad