In my experience, beets are polarizing. I’ve always loved them. When I was little, we grew beets every year in our backyard, and I would eat them like candy. Just boiled with nothing else. It even got to the point where I would take bowls of beets at the salad bar when we would go out to eat. All that being said, my love for beets still continues, but now I like to spice them up (only sometimes, I’m not above a plate of just boiled beets). This is a super simple recipe, and in my opinion, a great way to introduce someone to beets who might be on the fence. The spicy sweet honey balances well with this root vegetable.
- 4 beets, quartered
- 1 tsp oil
- 1/2 cup honey
- 1 tsp hot sauce
- salt & pepper
Preheat oven to 400°F.
Bring a pot of salted water to a boil, and drop the quartered beets in and drop to a simmer. Let cook for about 15-20 minutes, until the beets are tender to a fork, but not mushy. You’ll want them to stay in tact with quite a bit of give.
Immediately strain with a slotted spoon, then fill the pot (beets still in) with cold water. Drain again with a slotted spoon. Repeat 2-3 more times, or until the beets are cold to the touch.
Place beets on a baking sheet, and using a dense mug, smash each beet down. Drizzle oil, salt & pepper over the beets, and roast in the oven for 20 minutes, flipping halfway.
While the beets are roasting, mix the honey and hot sauce in a small pot over medium-low heat until you have a thin sauce.
Serve beets with the hot honey drizzled on top. Garnish with red pepper flakes for more heat and parsley (optional).