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Roasted Baby Chioggia Beets with Tangerine Honey Glaze

Recipe type: Side



2 bunches
Baby Chioggia Beets
2 tablespoons
Extra Virgin Olive Oil
Head Garlic (peeled)
Shallots (peeled and halved)
1⁄2 teaspoon
1⁄2 teaspoon
3⁄4 cups
Red Wine Vinegar (plus 1/2 tbsp)
1 tablespoon
Tangerine Honey
1 tablespoon
Organic Butter
1 tablespoon
Petite Chives (for garnish, finely chopped)


Preheat oven to 400° F. Cut the tops off of the beets, leaving about 1” of stem. Scrub beets with vegetable scrub brush. Slice beets in half and toss with garlic, shallots, and extra virgin olive oil. Sprinkle with salt and pepper then place in an oven-safe sauté pan and roast for 25 minutes, or until tender. Remove pan from oven and place on the stove over medium heat. Next, deglaze the pan with butter, honey, and ¼ cup vinegar. Turn the heat up to medium-high, stirring constantly so the liquid can attain a syrupy consistency. Once the desired consistency of the glaze is achieved, continue stirring to coat vegetables evenly. Remove from heat and add reserved 1/2 tbsp. of vinegar. Season with salt and pepper to taste and garnish with chopped petite chives.