Roasted Beets with Orange Maple Glaze
A delicious and incredibly simple side dish that is perfect for the holidays and any time of year is made with tender roasted beets coated in a glaze made of orange and maple.
Easy Side Dish: Roasted Beets
if you learn how to Roast Beets you can see How To Roast Beets
Similar to how poorly people see peas and Brussels sprouts, I’m certain that people’s dislike of beets stems from their inexperience with correctly prepared beets.Baked beets are delicious! Rich, sugary, and delicate. This easy side dish is a winner and has the potential to permanently alter your perspective. It is baked with an orange and maple glaze.
Recipe Variations
If some of the ingredients for the sauce doesn’t float your boat, there are a few other options.
- Swap out the maple for honey
- Try using cider vinegar instead of balsamic
- Instead of mint, garnish with parsley or basil
Ingredients
- 4 medium roasted beetroots, peeled, cut into wedges
- 1/4 cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 teaspoons orange zest , divided
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh mint
- salt and pepper
Instructions
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Preheat oven to 425 degrees F. Lightly coat a medium baking dish with nonstick cooking spray.
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Transfer the roasted beet wedges to the baking dish.
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In a medium bowl, whisk together the orange juice, balsamic vinegar, maple syrup, 1 teaspoon of the orange zest, and the mustard. Pour over the beets and gently toss to coat.
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Roast in the oven, uncovered, for 15 minutes or until heated through and most of the liquid has absorbed.
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Sprinkle with the remaining orange zest and some mint, if desired. Season with a little salt and pepper and serve.
Nutrition
Calories: 120kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 619mg | Fiber: 5g | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 2mg