These Honey Balsamic Roasted Beets combine delicious flavors, making this a perfect sweet and savory dish. With complimenting flavors of honey, balsamic vinegar, and orange extract, these root vegetables taste less “Earthy” and more delectable!
I have a type. Furthermore- I am not afraid to admit it! No, were not talking about my hunky Wyoming man of a husband! I mean, I reallllyyyy get down with some organic vegetables. I especially love organic vegetables right off the farm.
Crescere Farms is one of my favorite booths to hit on my weekly Palafox Market shopping trip. Every Saturday I am there right as it opens, excitedly glancing over their fresh produce. This week, I couldn’t help but be swooned by all their Valentine’s Day colored produce. The candy cane beets were a MUST HAVE, but wait! There is only one problem… I hate beets.
I was on a mission to create a recipe that took the dirt taste out of these ultra heart healthy root vegetables!
With complimenting flavors of balsamic vinegar, honey, and orange extract, this recipe was a hit! The sweetness of the honey and orange extract help cut the acidity of the vinegar, creating a beautiful melody of flavors!
These Honey Balsamic Roasted Beets are a quick 20 minute side dish that is sure to have your taste buds excited.
They are sweet, savory, and basically addicting. Good luck having just one serving!
Other Backyard Bohemian vegetable recipes:
Honey Balsamic Roasted Beets
These Honey Balsamic Roasted Beets combine delicious flavors, making this a perfect sweet and savory dish. With complimenting flavors of honey, balsamic vinegar, and orange extract, these root vegetables taste less "Earthy" and more delectable!
- 3 medium sized beets
- 2 TBS balsamic vinegar
- 1 tsp honey
- 1/2 tsp orange extract
- 1 TBS olive oil
Preheat oven to 425°. Wash beets, remove leaves, and cut off the tops and bottoms of the beets. Dice into small bite sized pieces.
Toss the beets in the olive oil, honey, balsamic vinegar, and orange extract. Lay in a single layer on a baking sheet.
Cook for 15-20 minutes, or until beets are easily pierced with a fork. Serve, and mangia!
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