Honey Ginger Balsamic Glazed Beets

Honey, ginger, balsamic, and beets. As individual items, this list looks rather tasty. I could imagine the flavor of beets with any one of the other ingredients as a topping. But all three? Seems like an odd combination.

Usually I serve beets boiled and topped with some butter. I had fresh beets from the farmer’s market and wanted to try something different. These were fresh as opposed to canned, so it seemed appropriate to try something more elaborate.

I came across the Honey Ginger Balsamic Glazed Beets recipe from The Kitchn, which boasted that “[a]dding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.” This sounded promising when I had many recipes to choose from and very little direction other than, not plain beets with butter. The author of the article, Dana Velden, explains that the honey is an optional ingredient if you already enjoy beets.  I opted to include the honey anyway.

I also took a few short cuts, which seemed to work out well enough. I was too impatient to roast the beets in the oven, so I put them in a microwave-safe dish filled with about an inch of water and microwaved the beets for 5 minutes, turned them, and then microwaved them for an additional 5 minutes. The beets were soft enough that I was able to peel off the skin with a paring knife. This cut the initial cooking time from 45 minutes to 10 minutes, making it possible for this to be part of a week-night meal. I took another shortcut by using ginger from a jar. This didn’t save as much time, but is more for money saving purposes. I don’t cook with ginger often, so having the option of it lasting a few months in a jar seems more economical than buying fresh ginger root. I also used dried basil instead of fresh.

The result? See for yourself:

Honey Ginger Balsamic Glazed Beets

See the original recipe: Honey Ginger Balsamic Glazed Beets recipe from The Kitchn

Honey Ginger Balsamic Glazed Beets

This dish looked, smelled, and tasted delicious. Even with shortcuts, it still felt like it took a while to prepare. But it was delicious. The time and effort was, in my opinion, worth the result.


Beets – approximate cost $2.00
Butter – approximate cost $0.10
Ginger – approximate cost $0.25
Balsamic vinegar – approximate cost $0.25
Honey – approximate cost $0.25
Dried basil leaves – approximate cost $0.05

Makes 4 servings (approximate cost: $0.73 per serving).

Want to try this recipe for yourself? See the original recipe on The Kitchn.

Leave a comment

1 Comment

  1. Spinach, beet, and goat cheese salad with vinaigrette « The Cook's Sister

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: