Rosh Hashanah Roasted Beets
These honey and pomegranate-glazed roasted beets make a vibrant, symbolic, and naturally sweet addition to your Rosh Hashanah holiday table.
Ingredients
- •2 lbs fresh red beets, scrubbed and trimmed
- •2 tbsp extra virgin olive oil
- •2 tbsp honey or pomegranate molasses
- •1 tbsp fresh lemon juice
- •1/2 tsp kosher salt
- •1/4 tsp black pepper
- •2 tbsp fresh parsley, chopped
- •2 tbsp pomegranate seeds
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- 2
Cut the scrubbed beets into bite-sized wedges or cubes, depending on your preference.
- 3
Place the beet pieces directly onto the prepared baking sheet.
- 4
Drizzle the olive oil, honey, lemon juice, kosher salt, and black pepper evenly over the beets.
- 5
Toss the beets well with your hands until every piece is thoroughly coated in the oil and seasoning mixture.
- 6
Spread the beets out into a single layer with some space between them to ensure they roast rather than steam.
- 7
Roast in the preheated oven for 30 to 40 minutes, stirring halfway through, until the beets are fork-tender and caramelized at the edges.
- 8
Transfer the roasted beets to a serving dish and garnish with the freshly chopped parsley and vibrant pomegranate seeds before serving.
💡 Chef tips
- Wear disposable gloves while peeling and cutting the beets to prevent your hands from staining pink.
- You can roast the beets a day in advance and gently reheat them in the oven before adding the fresh garnish.
- If you prefer a savory-sweet flavor profile, add a pinch of ground cumin or cinnamon to the olive oil mixture.
✅ How it should turn out
The finished beets should be tender on the inside with a sweet, caramelized crust, beautifully balanced by the tart lemon and bright crunch of fresh pomegranate seeds.