Equals this. A dinner made of sheer goodness.
A plate of this Cedar Rosemary Salmon, served with a hearty side of Honey-Thyme Roasted Golden Beets will give that coveted Surf and Turf or Filet Mignon, a run for it’s money!
These roasted golden beets are absolutely the perfect mix of sweet and savory. The natural sweet beet flavor, honey, and sherry wine provide the sweet component, while the white wine vinegar, thyme and orange zest level out this dish, bringing out the savory side.
Enjoy with Cedar Rosemary Salmon and a heaping pile of steaming hot quinoa.
Honey Thyme Roasted Golden Beets
Adapted from Country Living
1 1/2 pounds golden fresh beets, greens trimmed (about 2-3 large beets)
1/4 cup olive oil
2 Tbsps honey
1 Tbsps sherry wine
2 1/2 tsps white wine vinegar
1/2 tsp orange zest
2 tsps fresh thyme leaves, minced (divided)
1/4 tsp salt
1/8 tsp ground black pepper
To pre-cook the beets, wash and pierce them with a fork, to allow stem to be released. Place beets in 2 1/2 cups of water in a microwave-safe dish. Seal airtight with a double layer of plastic wrap. Microwave on high until firm but tender (about 9-10 minutes). Drain beets and let cool to the touch. Peel off and discard skins, using a peeler if needed. Dice beets into even medium chunks (about 1-inch squares).
Meanwhile, preheat oven to 425. Cover baking sheet with foil and set aside. In a large bowl, whisk to combine honey, white wine vinegar, sherry wine, olive oil, orange, zest, half of the thyme, salt, and pepper. Add the pre-cooked beets to the bowl and toss well, to cover. Transfer the coated beets onto the baking sheet and distribute evenly. Bake for 20-25 minutes, turning occasionally, until the juices thicken up and the beets are cooked through (check with a fork).
When they are done, sprinkle with the remaining thyme, give them a quick toss, and transfer to a serving dish. Drizzle any leftover sauce from the baking sheet, if desired. Enjoy with Cedar Rosemary Salmon and a heaping pile of quinoa.
From the Little Yellow Kitchen,