Honeyed Beets

Honeyed Beets | The Gluten-Free Homemaker

I have never been a fan of beets.  Because my mom likes beets, I have eaten them before.  However, until last week, I had never cooked them myself.  I received a small bunch of beets in my CSA box, and I was determined to do something with them (besides give them away).    If you don’t know what CSA stands for, look for my explanation on Thursday.

I looked at a few recipes and decided that honeyed beets sounded good, and I thought the honey might help my family to like them better.  I combined ingredients and amounts from several recipes and came up with the one below.  As expected, my family was skeptical about the beets, but they’ll try anything once.  And, as expected, everyone but my pickiest eater liked them. At first my husband said I had ruined them with the honey sauce (I didn’t even know he liked beets!), but then he gave them a good try and was soon reaching for seconds, admitting that I didn’t ruin them after all.

Beets | The Gluten-Free Homemaker

Honeyed Beets
Recipe type: Side Dish
  • 6 small beets (about 1 pound)
  • 1 small onion, chopped
  • 2 Tablespoons butter (or substitute)
  • 2 Tablespoons lemon juice
  • 2 teaspoons corn starch
  • ½ teaspoon salt
  • ¼ cup honey
  • 2 teaspoon fresh parsley
  1. Wash and trim the beets. Leave about 2 inches of the stem and do not cut the root.
  2. Cook the beats one of three ways: Boil: Cook the beets in 6 cups boiling water with 1 tablespoon vinegar added to preserve the color and 1 teaspoon salt. Cook 40 – 50 minutes until tender. Steam: Place water in the bottom of a pot. Use enough to cover the bottom of the pot well (1/2 inch) but not enough to touch the bottom of the steamer basket. Place whole beets in the basket, cover, and heat on high until the water is steaming. Reduce the heat and cook for 40 – 50 minutes until tender. Keep an eye on the pot and add more water if needed. Pressure Cook: Add about ½ cup water to the bottom of your pot. Use a steaming trivet or basket and cook the beets under high pressure for 10 -12 minutes. Mine were small, so I started with 8 minutes, but ended up cooking them for a total of 12 minutes.
  3. After beets are cooked, run cold water over them. Remove the skin, root, and stem. Slice the beets and cut into long pieces, or simply chop them.
  4. In a saucepan, cook the onion in melted butter until tender.
  5. Combine the lemon juice and corn starch and add it to the onions along with the salt and honey.
  6. Cook until boiling and slightly thickened.
  7. Stir in the beets mixing gently and heat until the beets are hot through.
  8. Transfer to a serving dish and garnish with fresh parsley.


Honeyed Beets in Bowl | The Gluten-Free Homemaker


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  1. GFree_Miel says

    Wow! I've never had beets before (because my mom doesn't like them) and I've never had any desire to try them, but you might have changed my mind. They look really good!

  2. Tasty Eats At Home says

    I love beets! Glad you found a way to enjoy them. My favorite way to enjoy them is roasted. Linda, yours looked small and tender enough that you could even go without peeling them before roasting – just cut them into quarters, toss in a bit of olive oil, salt and pepper, and roast in an oven at 400 degrees for 45 minutes or so. They're so intensely sweet that way. Also good with balsamic vinegar drizzled on afterwards. Yum.

  3. gfe--gluten free easily says

    Great post, Linda. If there's anything that will get me to try beets it might be this recipe because it includes honey. Love using our bees' honey and, well, honey is just wonderful stuff. Thanks so much for sharing this one, Linda.


  4. Sophie says

    What a divine beets dish this is!!

    I so love beets, in any way!!

    MMMMMMMMM,…pretty too!

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