Candied Beets


4-5 Cooked beets, you can use red or golden

3 tbsp of butter

2 tbsp light brown sugar

2 tbsp honey

Fresh parsley for garnish

Note: To roast beets, preheat the oven to 400 degrees.

Wash and trim beets of leafy stems. Dry with a paper towel.

Place beets on a sheet of foil and drizzle with extra virgin olive oil to coat the beet.  Sprinkle with salt.  Wrap the beet with the foil and place it on a sheet pan.  Roast the beets for 50 minutes.  Beets should be tender enough to prick with a fork without resistance. When cooled, remove beets from the foil, peel and slice.

Cooked and sliced beets can be found in the produce section of most grocery stores.  Remove from the package and rinse in a colander and slice.

In a pan on medium high heat, melt the butter.  Once butter is melted, add brown sugar and stir.  Keep stirring until the sugar is melted.

Add honey and stir to combine.  The mixture will thicken once it starts to bubble.

Add the beet and stir to coat them in the sweet glaze.  Cook for another 2-3 minutes.

Transfer to a serving platter and garnish with parsley.  Seve immediately.


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