A Sweet and Savory Southern Side Dish
Honey Beets are a simple yet flavorful Southern side dish that transforms humble cooked beets into something special. A blend of honey, mustard, Worcestershire sauce, and warm spices creates a rich glaze that enhances the natural sweetness of the beets while adding a subtle tang and depth of flavor.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon is an easy way to serve beets with a Southern twist. Perfect alongside roasted meats, holiday dinners, or Sunday suppers, this dish comes together quickly and delivers a beautiful balance of sweet and savory flavors.
Ingredients
- 4 Tablespoons butter
- 2 Tablespoons mustard
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 Tablespoons honey
- 2 teaspoons Worcestershire sauce
- 3-1/2 cups cooked beets
Step-by-Step Instructions
- In a medium saucepan, combine the butter, mustard, salt, paprika, honey, and Worcestershire sauce.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally until well blended.
- Add the cooked beets and stir to coat them evenly with the honey glaze.
- Reduce the heat to low and continue cooking for about 5 minutes, stirring occasionally, until the beets are heated through and infused with flavor.
- Transfer to a serving dish and serve warm.
Closing Summary / Pro Tips
- Honey and Worcestershire sauce create a delicious sweet-and-savory glaze.
- This dish pairs beautifully with ham, roasted chicken, pork chops, or holiday meals.
- The natural sweetness of the beets is enhanced without overpowering their earthy flavor.
- Quick and easy to prepare, making it a perfect weeknight side dish.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
