Go Back

Roasted Beets with Cider Dressing

Edible Finger Lakes
When someone tells me that they don't like beets I immediately ask how they've cooked them. When the answer is boiled beets, I hand them this recipe. Roasted beets are in a different world of deliciousness.
Course Side Dish
Servings 4 servings


  • 8 medium beets about 3 pounds
  • 2 tablespoons apple cider
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper
  • 1 tablespoon chopped fresh herbs tarragon, sage, thyme


  • Preheat oven to 400°.
  • Trim greens and stems from beets. Wash well and place in a deep baking dish. Cover the dish with foil and bake for 1 hour.
  • Remove beets from oven, keep covered and let cool for 20 minutes.
  • Using a paper towel, slip the skin off each beet and cut into wedges.
  • Whisk cider, cider vinegar, honey and oil in a small bowl.
  • Add the beets, season with salt and pepper and toss with fresh herbs.
  • Serve over tender salad greens with toasted walnuts and crumbled fresh goat cheese.
Keyword Beets