Honey Balsamic Hasselback Roasted Beets with Feta & Thyme
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Servings: 4–6
Ingredients
- 6 medium beets
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1½ tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ⅓ cup crumbled feta cheese
- Fresh thyme sprigs, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Peel the beets and trim the ends slightly so they sit securely while you slice them.
- Place each beet between two wooden spoon handles or chopsticks. Make thin slices across the beet about ⅛ inch apart, stopping before you cut completely through the bottom. This keeps the beet intact while creating the Hasselback shape.
- Arrange the prepared beets in a lightly greased baking dish. Brush generously with olive oil, working some of the oil between the slices.
- Sprinkle the beets evenly with salt, black pepper, minced garlic, and fresh thyme.
- Cover the baking dish loosely with foil and roast for 30 minutes. This helps soften the beets before caramelizing them.
- Meanwhile, whisk together the balsamic vinegar and honey until well combined.
- Remove the foil and carefully brush the honey-balsamic glaze generously over each beet, allowing the glaze to seep between the slices.
- Return the beets to the oven uncovered and roast for another 20–30 minutes, or until fork-tender with caramelized edges. Brush them with the pan juices once or twice during roasting.
- Remove from the oven and spoon any remaining sticky balsamic glaze from the baking dish over the warm beets.
- Sprinkle generously with crumbled feta cheese and fresh thyme. Add red pepper flakes if desired and serve warm.
Tips
Choose beets that are approximately the same size so they roast evenly. Using chopsticks or wooden spoon handles as guides makes it much easier to avoid accidentally slicing completely through the beets.
For deeper caramelization, brush the beets with a small amount of additional honey during the final 5 minutes of roasting. If the beets are particularly large, they may require an additional 10–15 minutes of cooking.
Storage
Store leftover Hasselback beets in an airtight container in the refrigerator for up to 4 days. For the best texture, store the feta separately and add it after reheating.
Reheat the beets in a 350°F (175°C) oven until warmed through. Add fresh feta and thyme just before serving.
