These Orange-Rosemary Glazed Beets are decadent, flavorful, and wonderful to make ahead. They are delicious hot or cold, great as a side, in a salad or power bowl, or on crackers with Green Cashew-Fu Ricotta (a.k.a vegan cashew tofu ricotta) or Lux Vegan Macadamia Ricotta and Easy Stove Top Maple Pecans. The glaze liquid that remains in the casserole dish makes a fantastic dressing in a citrus beet salad.
It’s not Blood… It’s Beet Juice!
Working with beets can be a little messy. Ask my favorite TV beet farmer.
I recommend wearing dark clothing like Johnny Cash would have worn when peeling and cutting up beets. Alternatively, if you have a shirt for painting, hair-dyeing, or working on cars, that would also be a wise choice. Wearing gloves is an option if you don’t like having temporarily red-stained fingers.
Prepping The Beets & Rosemary
Peel the beets or just wash well and cut of the hairy root bits and stumpy parts.
Cut off the stem parts that won’t peel away.
Cut the beets in half to make it easier to stabilize the beets when slicing.
Slicing the beets cut-side down helps keep them in place.
Then cut the slices into strips.
After pulling the leaves from the thick stem, mince the rosemary.
Let’s Make Orange-Rosemary Glazed Beets
Preheat oven to 450°
Add all ingredients except for the cut beets to the casserole dish and give it a quick stir.
Mix in the beets and bake for 50 minutes to 1 hour, removing from oven and stirring and tossing the beets every 20 – 30 minutes.
The beets are done when they are easily pierced with a fork.
Remove from oven, toss the beets and let sit for a few minutes to cool and let the juice reduce a bit more or turn the oven off, stir and let the beets sit in the oven for up to an hour to get the juices nice and syrupy. Serve or store in the fridge to use with the recipe of your choice.
The glaze liquid that remains in the casserole dish makes a fantastic dressing in a citrus beet salad.
Orange-Rosemary Oven-Roasted Beets
Equipment
- Vegetable peeler
- Oven safe casserole dish
- cutting board
- knife
Ingredients
- 2-4 beets about 1½ lbs (beets vary in size, best to weigh) washed and cut into 1/4" thick strips, you don't have to peel you can just cut the stumps and root hairs off.
- 2 cups orange juice
- 1/3 cup apple cider vinegar
- 1½ – 2 TBSPs fresh rosemary minced
- 2 TBSPs maple syrup
- 2 TBSPs non-virgin olive oil or another high smoke point neutral oil, like avocado oil
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon salt
Optional For Serving
- orange slices
- mint leaves
- Lux Vegan Macadamia Ricotta
Instructions
- Preheat oven to 450°
- Add all ingredients except for the cut beets to the casserole dish and give it a quick stir. Mix in the beets and bake for 50 minutes to 1 hour, removing from oven and stirring and tossing the beets every 20 – 30 minutes. The beets are done when they are easily pierced with a fork.
- Remove from oven, toss the beets and let sit for a few minutes to cool and let the juice reduce a bit more or turn the oven off, stir and let the beets sit in the oven for up to an hour to get the juices nice and syrupy. Serve or store in the fridge to use with the recipe of your choice.
Notes
Nutrition
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If you like this recipe you might also like Oven-Baked Sriracha Tofu and Marinated Oven Roasted Kebabs.
Did You Make Orange-Rosemary Glazed Beets?
How were they? What did you eat them with? Tell me about it in the comments section below.
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