Go Back

Roasted Beets


For the beets:

  • 4-5 large beets
  • 1 tbsp honey
  • 8 basil leaves
  • 1 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

For the avo-crema

  • 1 ripe Hass avocado, halved, pitted, and peeled
  • 1/2 jalapeno, seeded (leave the seeds in if you want a hotter sauce)
  • 3/4 cup light sour cream
  • 1/4 cup olive oil
  • 1/2 tbsp honey
  • 1 tbsp salt
  • 1/2 tbsp freshly ground black pepper
  • 1 tbsp chile lime salt (I used the Trader Joes one)


  1. Preheat the oven to 375°F.

  2. Fill a baking dish 2" with water and add basil, honey, and scrubbed beets. Cover with foil and place in the oven for 45 min or until beets are fork tender.

  3. While beets are cooking in the oven make the avo-crema. Combine the avocado, sour cream, olive oil, and jalapeno in the blender. Blend on high, turning off to the scrape down the sides as needed, and blending until smooth and creamy. 

  4. Once the beets are tender, remove from the oven and pat dry. Once they are cool enough to handle, remove the beet skin with your fingers or peeler. Cut beets into wedges.

  5. On a serving platter spoon avo-crema on the plate. Place the beets on the crema, drizzle with olive oil and dust with salt, pepper, and lime chili salt, and serve.