Roasted Golden Beets & Shallots
Roasted Golden Beets and Shallots combines tender golden beets, caramelized shallots, garlic, and rosemary for a flavourful and aromatic experience. Perfectly roasted, this dish adds a delicious touch to any plate, making it an ideal side for a variety of meals.
Ingredients
- 6-8 small golden beets scrubbed, peeled and halved or quartered
- 6 shallots peeled and halved
- 4 cloves garlic minced
- 2 tbsp fresh rosemary leaves chopped
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp sugar
- 1-2 tbsp fresh parsley chopped for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the quartered golden beets, halved shallots, minced garlic, chopped fresh rosemary, olive oil, honey, sugar, salt, and pepper. Toss everything together until the vegetables are evenly coated with the mixture.
- Spread the seasoned beets, shallots, garlic, and rosemary on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes or until the beets are tender when pierced with a fork.
- Remove from the oven and let cool slightly before serving.
- Optionally, garnish with additional fresh parsley before serving.
Notes
- Vegan Option: Substitute honey with agave or maple syrup to make this dish vegan-friendly.
- Even Cooking: To ensure even cooking, cut the golden beets and shallots into similar sizes. This helps them roast evenly and become tender at the same time.
- Timing Variations: The total cook time may vary slightly depending on the size of the beets.
- Storage: Store leftover roasted golden beets and shallots in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat leftovers in the oven or microwave until warmed through for best results.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
