Best 9 Spiced Baked Beets Recipes

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Discover the vibrant and earthy flavors of roasted beets in two delectable recipes that showcase the versatility of this often-overlooked vegetable. From a classic savory preparation to a sweet and tangy twist, these dishes promise a symphony of textures and flavors that will tantalize your taste buds. Savor the tender-crisp texture of roasted beets tossed with a medley of aromatic spices in the Spiced Baked Beets recipe, where cumin, coriander, and paprika create a harmonious blend of warmth and smokiness. Alternatively, indulge in the vibrant Beet and Orange Salad, where roasted beets are paired with juicy oranges, tangy goat cheese, and a refreshing orange-honey dressing. Both recipes offer vegan and gluten-free variations, ensuring everyone can relish these colorful and nutritious creations.

Let's cook with our recipes!

ROASTED BEET WEDGES



Roasted Beet Wedges image

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 4

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Steps:

  • Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BEETS WITH MOROCCAN SPICES



Roasted Beets With Moroccan Spices image

Provided by Mark Bittman

Categories     side dish

Time 2h

Number Of Ingredients 8

1 pound beets
1 pound carrot chunks
chopped almonds
1/2 teaspoon of cumin
1/2 teaspoon of coriander
a pinch of allspice
lemon juice
olive oil

Steps:

  • Heat the oven to 400.
  • Wash 1 pound beets, wrap each in foil and put on a baking sheet.
  • Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
  • Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
  • When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
  • Garnish: Mint.

ROASTED BEETS WITH HERBS



Roasted Beets with Herbs image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 bunches baby beets, peeled and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
  • Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

ROASTED BEETS



Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  • Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES



Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

  • Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
  • While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
  • Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

SPICED BEETS



Spiced Beets image

Make and share this Spiced Beets recipe from Food.com.

Provided by Margie Brock

Categories     Vegetable

Time 7m

Yield 15 serving(s)

Number Of Ingredients 6

1 (15 ounce) can sliced beets
1/2 cup vinegar
1/2 cup sugar
1 teaspoon black pepper
1 bay leaf
1 tablespoon whole cloves

Steps:

  • Put drained beets in jar.
  • Heat the beet juice and all the other ingredients in sauce pan.
  • Pour over the beets and store in refrigerator.

Nutrition Facts : Calories 42.2, Fat 0.1, Sodium 24.4, Carbohydrate 10, Fiber 0.8, Sugar 9.1, Protein 0.6

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BRAISED SPICED BEETS



Braised Spiced Beets image

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

Provided by Diann is Cooking

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 bunches beets
2 tablespoons butter, unsalted
1/2 teaspoon peppercorn, lightly crushed
6 cloves, whole
1 cinnamon stick, lightly crushed
1 tablespoon brown sugar
1/2 cup vegetable stock
salt

Steps:

  • Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
  • Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
  • Add peppercorns, cloves, cinnamon.
  • Add in sugar, stock, and salt to taste.
  • Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
  • You can serve now, or reheat for later.

Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1

HOT SPICED BEETS



Hot Spiced Beets image

From the back of a Libby's Beets can. I usually leave out the butter (for calorie- and fat-consciousness) and the caraway seeds (because I hate the flavor).

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon butter
1/2 teaspoon caraway seed
1/4 teaspoon dried onion flakes
1/4 teaspoon dried oregano
2 cups sliced canned beets, drained

Steps:

  • Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

Tips:

  • Choose the right beets: For the best results, select beets that are small to medium in size and have a deep red color. Avoid beets that are too large, as they may be woody and less flavorful.
  • Trim and prepare the beets: Cut off the tops and bottoms of the beets, and then scrub them clean. If the beets are large, you can cut them into quarters or wedges.
  • Use a variety of spices: The spices used in this recipe are just a starting point. Feel free to experiment with other spices that you enjoy, such as cumin, coriander, or smoked paprika.
  • Don't overcook the beets: Beets should be roasted until they are tender but still have a slight bite to them. Overcooked beets will be mushy and less flavorful.
  • Serve the beets warm or cold: Spiced baked beets can be served warm as a side dish or main course, or they can be chilled and served as a salad.

Conclusion:

Spiced baked beets are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of vitamins and minerals, and they are also a low-calorie food. Whether you are looking for a healthy side dish or a flavorful main course, spiced baked beets are a great option.

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