Rosh Hashanah Roasted Beets
These sweet and tangy roasted beets make a vibrant and symbolic addition to your Rosh Hashanah holiday table.
Ingredients
- •2 lbs medium fresh beets, washed and trimmed
- •2 tablespoons extra virgin olive oil
- •1 tablespoon honey or pomegranate molasses
- •1 tablespoon balsamic vinegar
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh thyme leaves
- •2 tablespoons chopped fresh flat-leaf parsley for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or heavy-duty aluminum foil.
- 2
Peel the beets with a vegetable peeler and cut them into uniform 1-inch wedges or cubes.
- 3
Place the cut beets directly onto the prepared baking sheet.
- 4
Drizzle the olive oil, honey, and balsamic vinegar evenly over the beets.
- 5
Sprinkle the kosher salt, black pepper, and fresh thyme leaves over the top, then toss everything together with your hands until the beets are well coated.
- 6
Spread the beets out into a single layer with space between them to ensure they roast rather than steam.
- 7
Roast in the preheated oven for 45 to 50 minutes, stirring halfway through, until the beets are fork-tender and caramelized at the edges.
- 8
Transfer to a serving dish, garnish with chopped fresh parsley, and serve warm or at room temperature.
💡 Chef tips
- Wear disposable gloves while peeling and cutting beets to prevent staining your hands.
- You can roast the beets a day in advance, store them in the refrigerator, and gently reheat them in the oven before serving.
- For extra holiday symbolism and a pop of crunch, garnish the finished dish with fresh pomegranate arils.
✅ How it should turn out
The finished beets should be tender on the inside with a deeply caramelized, glossy exterior that offers a delightful balance of earthy sweetness and tangy glaze.