Tested till perfect Honey Lemon Beets
Honey Lemon Beets
Photography by Matthew Kimura

Honey Lemon Beets

Vibrant both in colour and flavour, this dish turns the humble beet into delicious upscale fare.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 32 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 8 small 8smallbeetbeets, (about 2 lb/1 kg)
  • 1 tbsp 1tbspbutter
  • 1 1oniononions, sliced
  • 2 tbsp 2tbspliquid honey
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspground nutmeg
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges.

Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.

Add beets; cook, stirring to coat, for 5 minutes or until glazed.

Additional information :

Tip: If you already have your oven on, you can bake instead of boil the beets. Wrap them in foil and bake for 1-1/2 hours in 425°F (220°C) oven, or for 2 hours in 350°F (180°C) oven, or until tender and skins can be slipped off.

Nutritional Information Per each of 6 servings: about

cal 98 pro 2g total fat 2g sat. fat 1g
carb 19g fibre 3g chol 5mg sodium 205mg

% RDI:

calcium 2 iron 7 vit A 2 vit C 10
folate 43
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