Roasted Beets with Honey-Orange Balsamic Glaze

Sweet roasted beets are tossed in a honey-orange balsamic glaze that caramelizes beautifully in the oven. Whether made in a cast iron skillet for extra sear or on a simple sheet pan, this dish is earthy, citrusy, and perfectly balanced with optional toppings like goat cheese or nuts. A colorful side dish that feels both rustic and elegant.

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Prep Time 15

Cook Time 45

Servings Servings

Ingredients

4 medium beets (any variety), peeled
2-3 tbsp avocado oil
1 tbsp fresh thyme or fresh dill, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup balsamic vinegar
2 tbsp honey
Zest of 2 oranges, divided
1/2 cup fresh orange juice (from 1–2 oranges)

Optional Toppings:

Crumbled goat cheese, feta, blue cheese, or ricotta
Chopped pistachios or cashews

Instructions

Cast Iron Skillet Method

Preheat oven to 425°F. Place a cast iron skillet in the oven for 5 minutes while preheating.
Peel and cut beets into 1-inch-thick wedges or rounds. Toss with avocado oil, thyme or dill, kosher salt, black pepper, and zest of one orange.
Carefully remove the hot skillet, add the seasoned beets in a single layer, and roast 30–35 minutes, flipping once halfway, until tender and starting to caramelize.
Whisk together balsamic vinegar, honey, and orange juice. Pour over beets, toss gently, and return to oven for another 15–20 minutes, flipping once, until glaze reduces and clings to the beets.
Serve straight from the skillet or transfer to a platter, topping with the glaze from the pan. Sprinkle with zest of the second orange, and add cheese and/or nuts if desired.

Sheet Pan Method

Preheat oven to 425°F. Lightly oil a sheet pan.
Peel and cut beets into 1-inch-thick wedges or rounds. Toss with avocado oil, thyme or dill, kosher salt, black pepper, and zest of one orange.
Arrange the beets in a single layer on the sheet pan. Roast 30–35 minutes, flipping once halfway, until tender and starting to caramelize.
Whisk together balsamic vinegar, honey, and orange juice. Pour over beets, toss gently, and return to oven for another 15–20 minutes, flipping once, until glaze reduces and clings to the beets.
Serve straight from the pan or transfer to a platter, topping with the glaze from the pan. Sprinkle with zest of the second orange, and add cheese and/or nuts if desired.