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Smoked Honey Roasted Beets
Preparation time: 30 Minutes
Portions: 2-4 Adults
Recipe Type: Sides
Dietary details: Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan, Vegetarian

About this recipe

Especially fresh this time of year, gold beets and red onions make a perfectly vibrant side dish, appetizer, or light meal. In his uniquely creative style, 1440's Executive Chef Kenny Woods combines local honey with seasonal ingredients for a dish you can make at home that is as colorful as it is flavorful and nourishing.


Smoked Honey Roasted Beets

  • 3 tablespoons olive oil
  • 1 cup organic honey
  • 1 cup sherry vinegar
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 1/2 pounds medium-size assorted fresh gold beets (washed, greens and stem removed)
  • 1/2 bunch fresh thyme
  • 1 cinnamon stick
  • 1 pound smoked mesquite wood chips

Grilled Red Onion

  • 1 red onion, peeled and cut into 1/2-inch thick slices
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons crushed, toasted hazelnuts
  • 2 tablespoons beet jus
  • 2 ounces arugula, washed
  • 2 ounces organic honeycomb, cut into a square

Preparation Instructions

Smoked Honey Roasted Beets

  • Heat oven to 425° F. Coat a large baking pan with olive oil, set aside. In a small bowl, combine honey, sherry vinegar, water, salt, and black pepper; pour over the beets and toss. Transfer the coated beets to the prepared baking pan, place whole thyme and cinnamon stick over the beets, cover the pan with foil and roast until juices thicken to a glaze and beets are cooked through, about 25 to 30 minutes.
  • Once beets are tender, place them in a smoker for 15 to 20 minutes at 250° F. If you do not have a smoker, a smoke gun will also work for this application.
  • Set aside for plating.

Grilled Red Onion

  • Preheat grill or grill pan to 400° F. Lightly brush the onion slices on all sides with olive oil. Season with salt and pepper. Place onion on the grill and cook for 3 to 5 minutes on each side. Set aside.
  • To toast hazelnuts, spread them evenly on a sheet tray and bake at 350° F for 5 to 7 minutes. Set aside to cool. Then chop them into pieces.
  • Reserve onions, toasted hazelnuts, arugula, and honeycomb for plating the dish.


  • In a large bowl, mix 1 tablespoon beet jus, smoked beets, salt, pepper, and grilled onions well. Plate on a desired bowl/plate. Garnish with toasted hazelnuts, 1 tablespoon beet jus, arugula, and honeycomb.