Roasted Golden Beets
When most people think of beets, they think of red beets. The expression,”she turned beet red makes perfect sense.” You never hear anyone say, “beet gold when describing something yellow.” Golden beets are not as common as red beets, and, although I love any kind of beet, I get just a little more excited when I see golden beets at the market. They look beautiful and taste a bit sweeter to me.
Roasted Golden Beets
This could barely be called a recipe. I roasted the cut beets on a baking stone, after tossing in olive oil, salt and pepper. Usually beets are roasted wrapped in foil, but I liked the way they caramelized a bit roasted exposed to the heat. These were like candy, and they disappeared before the fish they were accompanying was finished.
If you don’t want the beets to brown, wrap them in foil (like the first picture.)
There are probably a thousand ways to present golden beets to you, but there is something so fabulous about simplicity.
These are good eaten warm or at room temperature and make a delightful “take to” dish. They would also look good garnished with some chives cut into 3 inch strips if you didn’t have any edible pansies.
Other Spinach Tiger Beet Recipes
- 1 pound golden beets
- 1 tablespoon olive oil (more if you need it)
- Course sea salt
- cracked pepper
- Edible pansies for garnish (optional)
- There are two ways you can roast the beets. Wrapped in foil or roasted unwrapped.
- Chop off the tops, give a good scrub, peel and cut into chunky pieces, quarters or eights.
- Toss in olive oil, salt and pepper. The sweetness of the beets will provide additional flavor.
- Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.
Sharon says
August 28, 2013 at 8:58 pmThis is the first time I have roasted and tried Golden Beets. I didn’t care for the recipe above. So I just added some white vinegar and Olive Oil to them and it took the taste from the beet that I didn’t like away. Guess I am just use to eating them that way Golden or Red beets taste great to me with the Olive Oil and white vinegar.
angela@spinachtiger says
August 29, 2013 at 7:05 amSharon, it’s not that recipe didn’t work, you just wanted more acid (vinegar). Nothing wrong with that. The recipe is here to help folks know how to roast. I have other beet recipes here at Spinach Tiger that have vinegar on them. I’m glad you like beets as much as I do.
Ann says
November 10, 2012 at 10:06 pmI put them in with a roast beef, along with potatoes, carrots and onions. & Roasted for about 90 minutes (convection @ 350). They were nice and tender but not mushy or over cooked
Weeda says
September 28, 2012 at 4:36 pmAm going to try to cook for the first time.
Kyle says
September 1, 2012 at 6:31 pmThis is an easy recipe and it works! One tip is to make sure that your cubes are all the same size, otherwise some will be more cooked than others. We used a hint of maple syrup as suggested by John; that was a nice touch. I suspect that finishing with a touch of butter and a hint of white wine to de-glaze the roasting pan would be great. I cooked in an iron skillet at 350 and suspect that 60-70 minutes would do the trick.
John says
December 4, 2011 at 10:16 amI saw these at my local produce store and picked some up – along with another interesting variety called “striped”. They vary from white to white and red variagated.
Anyway I cooked them together with this recipe and it was really delish. I added a sprinkle of maple syrup half way.
I would allow more like an hour cooking time though. Next time also I’m going to add in some red beets for a nice 3-colour effect.
Amy says
January 16, 2013 at 2:46 amHello John,
Which store and during which season did you find ‘striped’ beets? I would love to try this alternate variety. I have not yet seen these at a natural foods grocery or farmer’s market yet. I am located in California.
Thanks!
-AZ
angela says
March 8, 2013 at 7:03 amAmy
I think I found the beets at Whole Foods.
Andy says
November 3, 2011 at 1:22 amSimple and delicious!