Honey Roasted Beets


Yield: 4


  • 2 lbs golden or red beets peeled and sliced into ½-inch wedges
  • ½ tsp kosher salt
  • ½ tsp fresh-ground black pepper
  • 2 tbsp California extra virgin olive oil
  • Zest of 1 lemon
  • 2 tbsp honey
  • 2 tbsp fresh tarragon roughly chopped


  1. Set a rimmed baking sheet in the oven and preheat it to 425°F (220°C).
  2. In a large mixing bowl, season the sliced beets with salt and pepper then toss in the olive oil.
  3. Spread in a single layer over the hot baking sheet, then roast for 20-25 minutes, until tender throughout.
  4. Remove from the oven, toss in the lemon zest and honey, then continue roasting another 5 minutes.
  5. Gently fold in the fresh tarragon, season to taste with additional salt and pepper, and serve!