Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

A nice side dish for a roast chicken. Can be done a day ahead except for baking. Cover and refrigerate. The next day, bring to room temperature and bake as directed.

Ingredients Nutrition

  • 8 medium beets (about 2 lbs)
  • 3 tablespoons butter
  • 4 tablespoons honey (fireweed or sage honey are good)
  • 12 teaspoon ground ginger
  • salt and pepper, to taste


  1. Scrub beets but do not peel.
  2. Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
  3. When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
  4. Pre-heat oven to 350ºF.
  5. In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
  6. Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.
Most Helpful

I really liked the flavour of these beets, although I will probably add more ginger next time. I baked the beets instead of boiling them and then baked them further with the glaze. Very sweet and tasty, thank you :)

Shazzie July 05, 2013

Followed the recipe to the T, except that I added bacon, which I cooked first then added to the sauce before baking, and added pecans right when I took it out of the oven. Although it turned out wonderful, in hind sight I would have added the bacon at the same time as the pecans, right after baking.

lovebrando September 07, 2011

Wonderful recipe! Made exactly as written except that I buyed precooked beets (not pickled! just boiled) because I didn't find fresh ones. Thanks for posting this keeper!
Made for A Rainbow of Colours of the Diabetes Forum.

Mia in Germany March 21, 2011