
Roasted Golden Beets
Roasted with fresh herbs, honey and a splash of balsamic vinegar, these roasted golden beets are a rich, flavorful side dish that will add a bit of brightness to any meal. If you’ve never tried golden beets before, now is the time to do it. They’re a delicious and unique root veggie, with a flavor that differs just so slightly from their more ubiquitous red counterparts.

Why you’ll love these roasted golden beets
This cooking method is super simple and fuss free. Just pop them into the oven and work on the rest of your meal. Plus, roasting golden beets, just like roasting carrots enhances their natural sweetness and gives them caramelized, crispy edges.
These golden beets pair with so many different main dishes. Try serving them alongside pecan crusted salmon, grilled kofta, or marinated flank steak.
I love being able to incorporate different side dishes into our meal rotation. It really shakes things up and gets my family excited about trying new things. Some of my favorites are my roasted cauliflower with tahini harissa sauce, my duck fat potatoes, my easy moroccan couscous recipe.
Ingredients & substitutions
- Golden beets – In season during the fall and winter, golden beets are vibrant root vegetables with a sunny yellow hue, offering a sweet and earthy flavor. You can also use red beets if that’s all you can find, but the flavor will be slightly different.
- Fresh herbs – For this recipe, I used fresh rosemary because it’s what I had (and a flavor that I love), but you can substitute fresh thyme or another savory herb that you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make roasted golden beets
Prep the beets. Wash away any excess dirt from your beets, then peel the skin with a veggie peeler. Next, slice the beets into wedges and add them to a mixing bowl.
Drizzle with olive oil, honey, vinegar and balsamic, and add the remaining ingredients. Toss or stir to evenly coat the beets. Alternatively, you could do this all directly on the baking dish to save yourself some clean up).
Roast the beets. Transfer the beets to a baking sheet and pop them in the oven for about 35 – 40 minutes, or until they’re nice and tender with golden edges. Remove the beets from the oven and serve immediately.

Frequently asked questions

Ingredients
- 6 medium beets (peeled and sliced into wedges)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic (2 cloves)
- 1 sprig fresh rosemary (finely chopped)
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425˚F.
- In a mixing bowl, drizzle the beets with olive oil, honey, vinegar and balsamic, and add the remaining ingredients. Toss or stir to evenly coat the beets.
- Transfer the beets to a baking sheet and roast them for about 30 – 35 minutes. Beets should be tender with golden edges.
- Remove the beets from the oven and serve immediately.
Nutrition
More root veggie recipes you should try
- Creamy sweet potato and cauliflower soup
- Beet tartare
- Beer battered onion straws
- Tarragon glazed carrots
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