Honey Balsamic Veggies


It’s time for a #TruthBomb - I am in the midst of a serious beet addiction. Hey, there are worse things to be addicted to, right? I am particularly in love with this recipe because it is so SIMPLE, so DELICIOUS, and so HEALTHY.

Even though beets are really what I’m all about right now, I include carrots here because they are a perfect compliment to the beets.

*BONUS: Both of these root vegetables are in season right now.

*EXTRA BONUS: This means that with this one recipe you get the benefit of nourishing your Root Chakra (root vegetables are said to help bring balance to your Root Chakra - a balanced Root Chakra leaves you feeling energized, secure, and stable - we could all use a little more of that, don’t you think?!) AND eating in line with Ayurvedic principles (Ayurveda suggests that consuming foods that are seasonally up-to-date assists you in living and feeling more internally balanced).

I am a true believer in food as energy. Energy cannot be destroyed, only transformed or transmuted into some other form. Understanding that, I believe it’s reasonable to say that food carries with it, the energy of where it comes from. I.E. root vegetables absorb the energy of the earth in which they grow. This lends some scientific reasoning behind why a recipe like this would be grounding (Root Chakra) and balancing during this time of transition (Ayurveda - Summer into Fall).

So, without further ado, here’s what you need to cook up this stabilizing, energizing dish:

  • 1 bunch of carrots

  • 1 bunch of beets

  • salt

  • 2 tbsp balsamic vinegar

  • 1 tbsp honey

  • 2 tbsp olive oil


  1. Pre-heat oven to 400F.

  2. Chop the beets and carrots into cubes roughly the same size.

  3. In a separate bowl (large enough to contain all of your vegetables), whisk together balsamic vinegar, honey, olive oil, and salt to taste.

  4. Toss the beets and carrots in the balsamic honey mixture.

  5. Lay the vegetables out on a baking dish/cooking sheet and pour any remaining sauce over them.

  6. Bake for 40 minutes. (Give the vegetables a little stir around the 20 minute mark).

  7. Remove from oven and drizzle with more honey to taste.

  8. Savor these sweet, tangy root veggies!