Baked beets is one of the easiest ways to give your kids the nutrition they need without them even knowing it. The beets' sweet, mild flavor is amplified after spending a few minutes in the oven with a drizzle of olive oil. They're healthy, and they taste better than potato chips.
Read more of Jeff Nimoy's healthy and delicious recipes at his blog Cooking Caveman.
- 4 golden beets, peeled and cut into thin slices
- 3 Tablespoons olive oil
- Salt and pepper, to taste
Calories Per Serving251
Folate equivalent (total)179µg45%
- 2 golden beets, unpeeled (about 8 ounces)
- 1 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Calories 69
- Fat 2g
- Satfat 0g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 11g
- Fiber 3g
- Sugars 8g
- Added sugars 0g
- Sodium 209mg
- Calcium 2% DV
- Potassium 11% DV
Golden Beets Stir Fry is a phenomenal Meatless Monday entree. In fact, you’ll be licking your chops after just one bite of this fantastic main dish. It’s also a great way to add beets to your diet! This is a delicious, healthy, low-calorie vegan dish with a wide assortment of veggies.
Golden beets, broccoli, green beans, zucchini, carrots, asparagus, leeks and bell peppers are stir fried in olive oil and seasoned with parsley, thyme, oregano, marjoram and basil.
Golden Beets Stir Fry is a tasty way to get your veggies, and perhaps a new way to eat this underused veggie. If you’re not vegan you can sprinkle Romano or parmesan cheese on top of the veggies as you serve them, but it isn’t necessary if you are trying to eliminate cheese from your diet.
You can use different veggies if you prefer, but I recommend trying golden beets this way sometime. I would not recommend regular beets as they will probably bleed all over the other veggies.
I saw golden beets at Sprouts today and wanted to try them. Their taste is not quite as strong as red beets and they are really healthy and delicious. I think you will enjoy this dish even though it is not a combination you are probably familiar with.
This gluten free and vegan dish is a great option any time you want a substantially filling meal without meat. I think this dish would taste wonderfully with mushrooms and artichokes as well.
If you enjoy stir fry dishes, Golden Beets Stir Fry will work wonderfully served over hot, cooked rice, rice pilaf, or glass noodles, but it is perfectly delicious served just like it is!
When I initially published this recipe in August 2012, it was in the very early days of my blog. I was trying my best to eat healthy, but unfortunately my pictures were taken with an iPhone so they were pretty bad. For the past four years I’ve been remaking those first 600 recipes I posted during my first year of blogging. I am finally down to the final six recipes that need updating so I’m pretty excited that this project is coming to a close!
I recently remade Golden Beets Stir Fry (February 2017) for lunch with a friend. She is currently on a plant-based diet and also needs to stay away from dairy so this recipe fit the bill. I also brought a delicious Kale & Beet Salad and we enjoyed every morsel.
I took a few new pictures and these are a lot better than the last ones. I changed the recipe up a little bit adding additional seasonings and removing others. I think this version turned out terrific. It’s also great reheated for leftovers. Enjoy.
Golden Beets Stir Fry is a tasty and healthy, meatless main dish.
If you’re not vegan, you can sprinkle parmesan cheese and fresh parsley over top to serve. But we actually preferred it dairy free.
The seasonings are so amazing they make this stir-fry completely mouthwatering.
I used these ingredients. I peeled the golden beet and then put it on a spiralizer on the “curly fry” setting. I also spiralized the zucchini.
Place a few tablespoonfuls of olive oil in a large skillet. Add golden beets and sauté for about 5 minutes.
Add asparagus, matchsticks carrots and green beans. Saute an additional 5 minutes.
Add leeks sliced and then separated into rings, garlic, spiralized zucchini and red bell peppers julienned.
Add seasonings. Saute 5-10 minutes over low to medium heat.
Add broccoli and cook an additional 5 minutes until all the veggies are done.
Golden Beets Stir Fry is healthy, low calorie, gluten free, vegan and clean eating.
Garnish with additional thyme, if desired.
You will find this a terrific meal to serve for Lent or Meatless Mondays.
Sliced Golden Beets - Recipes
Balsamic Golden Beet Chips, a little bit of sweet and savory. Golden beets have a fabulous down to earth flavor but with the sweetness that beets have. Slicing these thin is the secret to a crunchy chip, sprinkled with a little sea salt, you and your kids, guests, friends, coworkers will forget they are eating vegetables.
Sometimes do you just get tired of paying an arm and a leg for those bags of baked gourmet chips? I’m not a big chip eater, don’t get me wrong, I love them, and put a dip in front of those chips like my Mango Zucchini Salad/dip or Artichoke Spinach dip, I can devour it. However, the bags of chips from the store is one of those things that I try to stay away from. Pretty much empty calories, not too many nutrients, cost a pretty penny for the amount that you get, and who needs those extra calories anyway. Once in a while the splurge is ok, it’s just one of those things I tell myself I can do without. Balsamic Golden Beet Chips are a diversion from those gourmet bags of chips, you don’t even need a dip to go with them.
Golden beets are a lesser known vegetable, most are familiar with their cousin the typical red beet. But I’m on a mission to get you better acquainted with the golden beet. Golden beets can be used in anything from a Golden beet carrot smoothie, to a Golden beet salad or coconut curry bowl. Between all the nutrients in the golden beets like potassium, and calcium, being low in calories and high in fiber, any which way you chose to eat them they are delicious.
Golden beets are definitely being grown in my garden this year and I can’t wait to find more ways to make them into appetizing dishes to enjoy.
How to Roast Golden Beets
There are two main ways to roast beets: whole or sliced. I usually prefer to roast beets whole to maximize their tender, buttery texture, but if you&rsquore short on time, sliced or diced beets take less time to cook.
However, here&rsquos the kicker with golden beets. If you slice golden beets before roasting, they will brown in the oven and lose some of their beautiful color. If you want to avoid that, roast them whole (with the skin on) then peel and slice afterwards.
Here&rsquos how to prepare golden beets, two ways!
- Whole: Trim and scrub the beets. Brush each one with a little olive oil then wrap in aluminum foil. Place on the center rack of the oven and roast for 45-60 minutes at 400 degrees F. Remove from oven and open the foil to let them cool. Then use your fingers or a paper towel to remove the skin (it will fall right off).
- Sliced: Trim, scrub, and peel the beets. Slice each one into quarters or eighths. Transfer to a linked baking and toss with olive oil. Bake for 25-35 minutes at 400 degrees F, until tender.
- 1 pound golden beets, top and bottom trimmed and greens removed
- ¼ cup water
- 2 tablespoons olive oil
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon honey
- ½ teaspoon grated orange zest
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ red onion, thinly sliced
- 1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
Place golden beets in a shallow baking dish. Stir water and 2 tablespoons olive oil together in a small bowl and pour over beets, tossing them in the liquid to coat completely. Cover the baking dish with aluminum foil.
Bake in the preheated oven until beets are tender when pierced with a skewer, 45 to 55 minutes. Remove form oven, uncover, and let cool for 10 minutes. Slip skins off beets and cut them crosswise into thin 1/4-inch slices.
Whisk 3 tablespoons olive oil and balsamic vinegar together in a small bowl. Add orange juice, honey, orange zest, cayenne pepper, salt, and black pepper and whisk until vinaigrette is well combined.
Spread beets onto a plate and drizzle with vinaigrette. Toss gently with sliced red onion and season with parsley.
Easy Golden Beets with Beet Greens
Sweet and tasty, not like your childhood memories of beets! And with no messy red juice. A great way to use your CSA seasonal veggies, warts and all.
- 1 bunch Golden Beets With Greens Attached
- 1 clove Garlic
- 1 Tablespoon Olive Oil
- 3 dashes Balsamic Vinegar
- Aluminum Foil
Cut the greens off your beets and set aside.
Scrub beets & remove any sprouty bits. Do NOT peel the beets.
Wrap however many beets you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender – about 35 minutes.
While the beets are roasting, wash your greens- place in crisper or wrap in a damp paper towel and place in refrigerator to stay crisp.
Thinly slice at least one clove of garlic – set aside.
When beets have finished roasting, the skins should slip right off. Slice the beets when they have cooled enough to handle, then set aside.
In a large skillet or wok, heat a tablespoon or so of olive oil over medium-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from the heat. Add the sliced beets and toss with a few dashes of Balsamic vinegar. Serve immediately.
- Heat the oven to 450°F. Cover two large rimmed baking sheets with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds as thin as possible (1/8-inch thick is ideal). If your beets are large and tough, cut them in half first, lay them on their sides, and cut half moons instead of rounds for safer cutting. Toss the slices well with the olive oil, salt, and thyme and spread them in one layer, with a little space between each, on the two baking sheets. Roast for 20 to 25 min., swapping the pans to opposite racks halfway through. The beets will be soft and shrunken, slightly glistening on top and dark around the edges. The thinnest slices will be crisp and almost burned around the edges.
- To reheat: Spread the slices on a parchment lined baking sheet and heat in a 350°F oven for about 5 min.
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Roasted Golden Beets with Apple and Sage
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This month I wanted to share with you a recipe for “roasties” which is what we call big trays of roasted vegetables in my house. I know you don’t need a recipe for roasted carrots or parsnips or sweet potatoes. We’ve all got those nailed down, right?
Instead, I’m sharing a unique recipe using golden beets which are popping up in grocery stores and markets now! Golden beets taste almost identical to their red counterparts but they are much less likely to turn your kitchen into a murder scene. I mean, really, is there a “stainier” food than red beets? Maybe turmeric. Possibly matcha.
Golden beets have all those lovely health benefits too! When roasted with apples, onion and sage, they become even sweeter with hints of Thanksgiving stuffing in the air. I tossed these “roasties” with a creamy dressing made from coconut butter, olive oil, white wine vinegar and lemon juice. The lemon brightens up the dish while the creaminess from the coconut butter brings home the comfort factor. The creamy dressing gives this AIP-friendly fall side dish the perfect unique touch to get you out of your “roasties rut” this year, don’t you think?
This salad is as delicious as it is beautiful.
The combination of arugula, capers, onion, and chives was delicious. I tossed the mixture with a homemade vinaigrette consisting of olive oil, red wine vinegar, and a dollop of sour cream. I used a combination of red beets and golden beets, however I prefer the red beets b/c they were sweeter and had more flavor. The golden beets did not have much flavor and tasted flat.
My food prep class prepared this for the University President and his administration. They liked it so well that the chef for the administration later called for the recipe.
Loved it! Great salad. My husband made it exactly like the recipe and it was perfect.
I couldn't find the golden beets, but the red ones worked out just fine. Very easy to prepare ahead of time. I also added goat cheese to the recipe which really made it more luscious! Great for when the weather is hot!
I needed to find recipes for a special dinner that could be made in advance.. this was very easy and the completed dish looked fabulous ,and had great flavor.
Couldn't find the golden beets but used the red ones. Followed the recipe with the exception of adding a little rice vinegar to the olive oil. Good presentation on a white or clear plate. Easy to do ahead of time and assemble at the last minute. Would definately do again.