I’m already planning side dishes for our Passover Seder. I like the ones that have vibrant color, that aren’t too difficult to prepare — it’s just too much work what with all the other food I am planning to cook — and also that I can make in advance.
Roasted beets meet all these requirements. I serve them in some form every year at our Seder.
This year’s version couldn’t be easier. We’ve had it several times already. We like it best when served at room temperature. I’ve made this using Balsamic vinegar instead of wine vinegar. It’s somewhat sweeter that way, but we prefer the white wine vinegar tang.
Honey Glazed Roasted Beets
3 large beets
3 tablespoons honey
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
salt to taste
sprinkle of Aleppo pepper (or use cayenne or some other smokey dried pepper)
1-2 tablespoons white wine vinegar
2 tablespoons chopped chives or green scallion tops
Preheat the oven to 425 degrees. Peel the beets and cut them into bite-size pieces. Place the beets in a baking dish. Heat the honey and olive oil together over medium heat for about one minute or until the liquid has thinned and easily blended. Pour the liquid over the beets and toss to coat each piece. Sprinkle with thyme, salt and Aleppo pepper. Cover the beets with foil. Bake for 25 minutes or until the beets are tender. Remove the foil and bake for another 8-10 minutes to crisp and glaze the surface. Remove the baking dish from the oven, pour the vinegar over the beets, toss and let rest for 10-15 minutes. Sprinkle with chives and serve.
Makes 4-6 servings