Rosh Hashanah Roasted Beets
These vibrant, honey-glazed roasted beets are a festive and symbolic addition to your Rosh Hashanah table, representing the wish for a sweet and fruitful 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
- •1/4 cup crumbled goat cheese
- •2 tablespoons toasted walnuts, chopped
- •1 tablespoon fresh thyme leaves
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.
- 5
Roast for 25 to 30 minutes, tossing halfway through, until the beets are fork-tender and the glaze has caramelized and thickened.
- 6
Remove from the oven and transfer to a serving platter while still warm.
- 7
Garnish immediately with the crumbled goat cheese, toasted walnuts, and fresh thyme leaves before serving.
💡 Chef tips
- Wear food-safe gloves while peeling and cutting the beets to prevent staining your hands.
- You can roast the beets up to one day in advance; simply reheat them in a 350°F oven for 10 minutes before adding the fresh toppings.
- For a vegan version, substitute the goat cheese with toasted pine nuts or a sprinkle of nutritional yeast.
✅ How it should turn out
The finished beets should be tender with a deep, earthy sweetness balanced by the tangy balsamic glaze, topped with creamy cheese and a satisfying crunch from the walnuts.