Rosh Hashanah Roasted Beets
These vibrant, honey-glazed roasted beets are a traditional and symbolic addition to the Rosh Hashanah table, representing a sweet new year.
Ingredients
- •1.5 lbs (700g) red beets, peeled and cut into 1-inch wedges
- •2 tablespoons extra virgin olive oil
- •2 tablespoons honey
- •1 tablespoon balsamic vinegar
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons fresh flat-leaf parsley, chopped
- •1 tablespoon toasted walnuts, chopped (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and pepper until well combined.
- 3
Add the beet wedges to the bowl and toss thoroughly until every piece is evenly coated with the glaze.
- 4
Spread the beets in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper caramelization.
- 5
Roast for 25 to 30 minutes, tossing halfway through, until the beets are tender when pierced with a fork and the glaze has thickened and turned sticky.
- 6
Remove from the oven and transfer to a serving platter, garnishing immediately with the fresh parsley and optional toasted walnuts.
💡 Chef tips
- Wear food-safe gloves while peeling and cutting the beets to prevent staining your hands.
- You can roast the beets a day in advance and reheat them gently in a skillet or oven just before serving.
- For a deeper flavor, add a pinch of ground cumin or coriander to the glaze before roasting.
✅ How it should turn out
The finished beets should be tender with a deep, earthy sweetness, coated in a glossy, tangy-sweet glaze that smells caramelized and aromatic.