Honey Dijon Roasted Beets

I love roasted vegetables of all types, but these beets are seriously good. Nothing quite matches the intensity of beets. Roasting them brings out a hearty full expression of the vegetable. The beets become sweet and tender, developing a deeply fruity and slightly nutty flavor. In this recipe, the delightful combination of sweetness and earthiness of the roasted beets is highlighted with the tang of mustard.

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Preparing Time: 15 minutes
Total Time: 45 minutes
Served Person: 6

thanksgiving savory side dish creamy fall american side dish vegetables mint lemon juice mustard butter olive oil beets roast saute hanukkah thanksgivukkah tgh savoryside thanksgiving vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains honey pescatarian

Carbohydrate 15.9837676948373 g
Cholesterol 15.265 mg
Fat 8.98865067868065 g
Fiber 5.09749537960638 g
Protein 3.47205238839627 g
Saturated Fat 4.0398668134536 g
Serving Size 1 1 Serving (186g)
Sodium 372.477100187581 mg
Sugar 10.886272315231 g
Trans Fat 0.578090703010985 g
Calories 150 calories

side dish

Step-by-step

Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large.
Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.
Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.
Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets.

Deep red roots emerge from the heat tender and concentrated, their natural sugars caramelized against a sharp glaze of mustard and citrus. Achieving this texture requires careful attention to thermal timing and the physical changes of root vegetables during dry-heat cooking. Roasting at 375 degrees Fahrenheit allows the interior moisture of the beet to steam while the exterior concentrates, developing a dense consistency without scorching the delicate sugars. Leaving the root and some stem attached during this initial phase prevents bleeding and preserves internal moisture. Determining doneness without a thermometer relies entirely on physical resistance: a paring knife should slide through the thickest part of the root with zero core resistance. Letting the roasted roots cool slightly before handling is not merely a safety precaution, but a structural necessity that allows the cell walls to firm up just enough to prevent crumbling when peeled. Friction under running water or rubbing with a coarse kitchen towel will shed the skins cleanly from properly cooked roots. Slicing them into quarters or eighths creates optimal surface area for the subsequent pan stage. Melted butter combined with medium-high heat facilitates the Maillard reaction on the cut surfaces of the vegetables, building a savory crust before the acidic lemon juice and honey dijon mustard are introduced. Adding mustard too early in the process causes the dairy solids and honey sugars to burn rapidly, which is why the condiment is folded in during the final two minutes of pan-cooking. Fresh chopped mint finishes the dish by introducing a bright herbal contrast to the rich butter sauce.

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Honey Dijon Roasted Beets

Ingredients

Nutrition facts

Step-by-step