Orange-Rosemary Oven-Roasted Beets

Orange-Rosemary Glazed Beets plated with orange slices mint leaves and macadamia ricotta

5 from 2 votes

Orange-Rosemary Oven-Roasted Beets

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.

Course Basics, Big Salad, Meal Prep, Sauce, Side Dish, Sides, topping

Cuisine American, California, Classic

Keyword Addictive, Easy, make-ahead

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

Calories 152kcal

Author Plant Test Kitchen

Equipment

Vegetable peeler
Oven safe casserole dish
cutting board
knife

Ingredients

2-4 beets about 1½ lbs (beets vary in size, best to weigh) Peeled and cut into 1/4" thick strips
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. Serve or store in the fridge to use with the recipe of your choice.

Notes

Nutrition Information is approximate. The Nutrition Information provided only includes the beets recipe and not the "Optional For Serving" ingredients.

The glaze liquid that remains in the casserole dish makes a fantastic dressing in a citrus beet salad.

www.planttestkitchen.com

Nutrition