Honey Balsamic Roasted Beets
Honey Balsamic Roasted Beets combine beets, balsamic vinegar, honey, and goat cheese; air fry at 380°F for 30 minutes until caramelized and fork-tender.
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Method
- 1
Toss beet wedges with olive oil, salt, and pepper.
- 2
Arrange in a single layer in the basket. Air fry at 380°F for 20 minutes, shaking halfway.
- 3
Whisk balsamic vinegar, honey, and Dijon mustard together.
- 4
Drizzle glaze over beets, toss gently. Cook 8-10 more minutes until caramelized and fork-tender.
- 5
Transfer to a plate. Top with crumbled goat cheese, walnuts, and fresh thyme.
Pro tip. Cut wedges the same size or smaller pieces will char before larger ones cook through. Wear gloves when peeling — beet juice stains everything.
Why the air fryer wins here
- Ready in 30 minutes. The same dish takes about 48 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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