Rosh Hashanah Roasted Beets with Honey and Pomegranate
Celebrate the Jewish New Year with tender, caramelized roasted beets tossed in a sweet honey-citrus glaze and topped with crunchy walnuts and vibrant pomegranate seeds.
Ingredients
- •2 pounds fresh beets (900g), peeled and cut into 3/4-inch wedges
- •2 tablespoons extra-virgin olive oil (30ml)
- •2 tablespoons honey (40g)
- •1 tablespoon pomegranate molasses (15ml)
- •1 tablespoon fresh orange juice (15ml)
- •1 teaspoon grated orange zest
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup fresh pomegranate seeds (80g)
- •1/4 cup toasted walnuts (30g), coarsely chopped
- •2 tablespoons fresh flat-leaf parsley (5g), finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
Place the beet wedges on the prepared baking sheet, drizzle with the olive oil, and season evenly with kosher salt and black pepper; toss until well coated.
- 3
Spread the beets into a single, uncrowded layer and roast for 35 to 40 minutes, flipping halfway through, until they are fork-tender and caramelized around the edges.
- 4
While the beets roast, whisk together the honey, pomegranate molasses, orange juice, and orange zest in a small bowl until smooth.
- 5
Transfer the hot roasted beets to a large serving bowl, pour the glaze over them, and toss gently to coat completely.
- 6
Garnish with fresh pomegranate seeds, toasted chopped walnuts, and fresh parsley before serving warm or at room temperature.
💡 Chef tips
- Make-ahead tip: You can peel and slice the raw beets up to 2 days in advance and keep them sealed in the refrigerator until ready to roast.
- Substitution tip: For a fully vegan version, substitute the honey with date syrup (silan), which provides a rich, caramel-like sweetness suitable for the holiday.
- Storage tip: Keep leftovers in an airtight container in the refrigerator for up to 4 days; they taste fantastic served chilled over fresh salad greens.
✅ How it should turn out
The finished dish features glossy, deep red beet wedges with crisp-tender edges, emitting a warm citrus scent and delivering an earthy, sweet-tart flavor with a pleasant nut crunch.