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Orange Glazed Beets

Orange Glazed Beets

These tangy-sweet beets are delicious as a Thanksgiving side dish.MORE+LESS-

1

bunch beets, very thinly sliced

2

tablespoons orange marmalade

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  • 2

    Add the beets to a casserole dish (with cover).

  • 3

    In a small bowl, whisk together the orange juice, marmalade, salt and cornstarch. Pour over the beets.

  • 4

    Cover the casserole and slide into the oven. Cook for 70-80 minutes, until tender.

  • 5

    Serve immediately, or make up to a few days in advance.

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More About This Recipe

  • Whenever I mention beets, there is sure to be someone who shoots off a quick “ew” without hearing anything more … and more often than not, that person has only ever had canned beets. It’s sad. Now look, I have nothing against canned beets really … but fresh beets? They are totally different and wildly better. And they work great as a Thanksgiving side dish.The best fresh beets are the ones from farmers’ markets in summer. They are plump and come in a variety of lovely colors. But in a pinch, the ones from the grocery store are fine as well.Then the question is how to cook them. In the summertime, I grill beets a lot. But when winter rolls around, if I buy beets then they are almost certain to be roasted. Roasting transforms the beets, rendering them tender and gloriously sweet. And when you add the fabulous dimension of orange, they are simply fabulous.These Roasted, Orange-Glazed Beets are perfect for Thanksgiving dinner, or anytime. Once the beets are cleaned and cut (to speed that up, use a food processor), they are mixed in a casserole dish and roasted for about an hour. It’s easy, fairly hands-off and can be made a day or two in advance. Doesn’t that make things easier?So, what say you … are beets delicious or what?

Brown Sugar-Glazed Golden Beets

This easy recipe for golden beets gets extra flavor from a buttery brown sugar syrup. The brown sugar is combined with butter and apple juice or orange juice for a simple sauce that glazes the beets after they have roasted. Feel free to replace the apple or orange juice with pineapple juice or apricot nectar.

While this recipe calls for golden beets, it can be made with red beets, white beets, or the striped Chioggia beet, more commonly known as candy cane beets.


  • 3 tablespoons dark brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 cups steamed cubed beets, 1/2- to 1-inch cubes (see Tip)

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes. Serve hot or warm.

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.


We worked with our friends at Redpath Sugar to create this post. Head HERE for more great recipes and tips about culinary tools, techniques and inspiration.

Raise your right hand and repeat after me: I promise to make this absolutely phenomenal ORANGE AND BROWN SUGAR-GLAZED BEETS recipe!

Now let me tell you why this is one promise you’ll want to keep.

We get excited whenever we jump on a call with our friends from REDPATH SUGAR. I’ve mentioned before how much I enjoy using various sugars, so when they asked us to dream up a savoury side for the holidays, two things happened. First, we got straight to work creating a side dish that we know you’re going to love.

Second thing, and this was an added bonus, we discovered our ORANGE AND BROWN SUGAR-GLAZED BEETS aren’t just for the holidays – they pair perfectly with virtually everything, from fish and poultry to meat and vegetarian mains.

Before I go through some of the key steps and considerations, I suggest you visit redpathsugar.com. It’s always wonderful to visit their site for for ideas, baking tips and inspiration. They appreciate good food just like us!

OK, I know you’re excited to learn more about this recipe so, let’s get started:

MAKING DISHES

In my humble opinion, this beet dish is perfection. It’s pretty sweet when a side dish comes together using quality ingredients that seem like they’re meant to be together. Make sure to purchase beets pulled fresh from the ground and also squeeze your own orange juice. Lastly, if you have parsley growing in your garden, use it. It’ll make this side taste sensational.

BEETS

Beets are the taproot portion of the beet plant. There are different varieties, but don’t use a mix for this recipe. You might come across white or golden-coloured beets, or even the red and white striped cultivar that looks like a peppermint, but for best results, stick with this plan and use red. We love the hit of bright red colour on a dinner plate.

Oven roasting the beets is easy enough, but don’t forget this tip: wear disposable gloves when peeling. This prevents your hands from turning red when handling this very colourful vegetable. Can’t find gloves? Ask a food handler at your local supermarket and I bet they’ll be happy to give you a pair.

SAUCE

The ingredients used to make the sauce give this recipe its memorable, pleasing flavours. First we sauté finely diced shallots in butter. Next we melt Redpath® DARK BROWN SUGAR into the skillet before thickening things up with flour and orange juice. Make sure to carefully (it’s hot) taste the sauce as soon as it thickens. Love the bright flavour of the brown sugar with shallots and orange juice – so fab!

SKILLET

Using a skillet makes the final steps of this recipe a cinch. Heating the roasted beets together with the diced navel orange produces an appetizing aroma. I suggest tossing everything together gently in the pan to coat the beets and orange evenly.

GARNISH

Truth is, as enchanting as the colour of beets in the sauce is, I wanted a few final touches to really make it special if presented during the holidays. Garnishing a bowl of the beets with additional pieces of orange and chopped parsley is just the thing. The colours of the finished ORANGE AND BROWN SUGAR-GLAZED BEETS dish will have everyone around the table saying the same thing. “Excuse me, will you please pass me the beets?”

SERVED RIGHT

I left things somewhat vague off the top when I said this dish goes with everything. In crafting it, I did have two of my favourite powerhouse mains in mind: DRY-BRINED TURKEY and OVEN-BAKED HAM. Having tried the beets with both I can assure you this truly is a perfect side for each.

One final suggestion for service is that this side is best enjoyed hot, yet it’s still pretty tasty cold – just saying.


Roasted Beets with a Balsamic Orange Glaze

I have always loved beets. My mom makes a few delicious salads with the beets as the star ingredient in the salad. When Dave and I got married, he wasn’t the biggest fan of beets. However, he has learned to love them as much as me.

We grew some beets this year in our pathetic excuse for a garden. We slacked off and only planted a few vegetables. Luckily, beets were one of vegetables that we planted. The only problem is that when the kids picked the beets, they cut off the greens and threw them away before I could stop them. They were so good to help so I can’t be mad at them. So I don’t have a recipe for your beet greens right now, but these Roasted Beets with Balsamic Orange Glaze are amazing!

When I was peeling the skin off the roasted beets, it was so hard not to eat them all! I think this recipe is just as good cold as it is warm. You could serve it cold as a side salad or warm as your vegetable side. Or if you are like me, you could eat them as a snack just because you can’t resist them.

With love from my kitchen to yours,

Roasted Beets with Balsamic Orange Glaze

2 lbs of red beets, with green tops removed

1/2 cup of balsamic vinegar

1 tbsp. of granulated sugar

2 tbsp. of juice from orange

1 tbsp.of orange zest, chopped

Pre-heat the oven to 400 degrees

1. Wash the beets and place them in a medium sized bowl. Toss them in olive oil and sprinkle the salt over the top. Evenly spread them out on a baking sheet lined with tin foil. Cover the beets with another sheet of tin foil and place them in the oven. Roast the beets for 1 to 1 1/2 hours or until the they are fork tender. Remove the beets from the oven and allow to cool slightly.

2. While the beets are cooling, place the balsamic vinegar, sugar, and orange juice in a small sauce pan over medium-high heat. Bring to a boil and reduce the vinegar mixture until it is a thick syrupy consistency. Be careful not to burn it.

3. Once the beets are warm to the touch, peel the outer skin and discard. Cut the beets into bite sized pieces and place them in a serving bowl. Pour the glaze and the orange zest over the top and toss to coat.


Orange-Glazed Beets

Published: Apr 29, 2012 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

A citrus glaze is a great way to enhance the natural flavor of beets. This is a great way to use beets when they're plentiful at the farm market or from your home garden. They're great in the winter, too. Serve this simple preparation warm or at room temperature.

  • 6 medium beets (or any size, as long as it adds up to about 2 pounds),
    red or golden, or half of each
  • 2 teaspoons arrowroot or organic cornstarch
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped, or 1 whole head
    shallots, peeled and finely chopped
  • 2 cloves garlic, minced
  • &frac23 cup fresh orange juice
  • Freshly ground pepper to taste
  • Grated orange zest for garnish, optional
  • Chopped fresh dill, cilantro, or other herb for garnish

To microwave the beets: Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 12 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer.

To cook the beets: Rinse the beets and cut away all but an inch of the stalks. Combine in a large deep saucepan with water to cover bring to a boil, then simmer until just tender. How long this will take varies greatly upon the size of the beets start checking after about 20 minutes, but don’t poke too many test holes into them, or they’ll bleed like crazy! When done, drain.

No matter which cooking method you use, let the beets cool (you can plunge them into a bowl of cold water to speed things up), and when cool enough to handle, peel and finely dice them.

Combine the cornstarch and vinegar in a small container and stir until dissolved. Set aside.

Heat the oil in a medium saucepan. Add the onion or shallot and garlic and sauté over medium-low heat until both are golden.

Add the orange juice to the saucepan and bring to a gentle simmer. Whisk in the cornstarch and vinegar mixture, stirring carefully to avoid lumps.

Stir in the diced beets. Cook over very low heat until heated through, about 2 to 3 minutes, then transfer to a serving bowl. Garnish with a sprinkling of dill or other fresh herb. Serve at once or cool until just warm.


Position a rack in the center of the oven and preheat the oven to 400 degrees F.

Wrap each beet in aluminum foil. Place them on a rimmed baking sheet. Bake until the beets are tender when pierced with a meat fork, 1½ to 2 hours, depending on the size and age of the beets.

Let them cool in the foil for about 15 minutes. Slip the skins from the warm beets. Cut the beets into bite­size pieces.

Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until
tender, about 2 minutes. Add the beets and stir well. Add the orange zest and juice, vinegar, and brown sugar. Bring them to a boil over high heat, stirring gently to dissolve the brown sugar. Boil, stirring occasionally, until the liquid has reduced to a glaze, about 3 minutes. Season with salt and pepper. Serve them warm, or cool to room temperature.


Orange-Glazed Beets

Jazz up dinner with citrusy beets that are rich in folate, fibre, potassium and vitamin C. Choose small beets for a sweet tender dish.

Ingredients

  • 2 lbs beets
  • 3 green onions
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice

Nutritional facts Per serving: about

  • Sodium 687 mg
  • Protein 3 g
  • Calories 147.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

Method

Leaving root end intact, trim tops from beets, leaving about 1-inch (2.5 cm) stem. In saucepan of boiling salted water, cover and cook beets for 25 minutes or until fork-tender. Drain and let cool enough to handle. Slip off skins quarter beets.

Meanwhile, thinly slice green onions set light and dark green parts aside separately. In shallow Dutch oven, heat oil over medium heat cook light green parts of onions, garlic, coriander, salt and pepper for about 2 minutes or until softened. Stir in orange rind and juice boil for 30 seconds or until reduced by half.

Stir in beets cook, covered and stirring once, for about 4 minutes or until beets are heated through. Sprinkle with dark green parts of green onions.


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Surprisingly good! Iɽ say the only time my family has had beets was when they were from a jar, so this was a nice surprise for them and me. I was a bit hesitant on all the orange since I'm not a fan of orange when cooking. But based on the reviews I had read, I gave it a whirl but did leave out the orange zest. The syrup wasn't the absolute best but the beets were very good and all were eaten.

Not bad but not very good either. The orange was overpowering and not very interesting.

Easy and delicious. My guests loved the beets.

Very tasty, better than the Epicurious recipe for balsamic glazed beets and better than the traditiional harvard beets. The combination of butter and orange juice etc. makes a great sauce. Taking heed of other reviews, I added a teaspoon of corn startch to 1/4 of cold juice, then I cooked the liquids for about 5 minutes before adding the beets. Sauce thickened nicely. This is a rare 4-fork review for me, and it is deserving.

This was a really quick and easy sauce that I added to a Pepper crusted Pork Tenderloin and garlic mashed potato dinner. I ended up making the sauce in the drippings of the pork, and substituted meyer lemon zest for the orange peel. Yum.

This was okay, the orange flavor reminded me of Christmas. That said, it was way too sweet and the orange flavor overwhelmed everything. I won't be making it again.

This is delicious! I used balsamic, instead of red wine vinegar. It's worth it to allow time for the sauce the reduce and become syrupy. I topped it with chopped parsley and chevre, which were tasty and colorful additions. This is a great recipe!

I loved the flavor of this sauce and how well it complimented the beets. The recipe is also very easy to make. It didn't get as syrupy as indicated in the recipe, so I added a bit of cornstarch.

Best beets I've ever had. Served them in an orange like was suggested and prepared a day ahead and reheated on the stove for thanksgiving.

Best beets I've ever had. Served them in an orange like was suggested and prepared a day ahead and reheated on the stove for thanksgiving.

I love roasted beets and this is a wonderful, fresh citrus alternative. Even my hubby who normally won't touch beets scarfed this recipe down!

Made this for my mother at Thanksgiving last year and it was a huge hit! I don't even like beets, but I liked the way these tasted. Made the whole house smell nice, too.

Excellent Recipe. Easy and delicious. The sauce is just incredible. Will definitely make again.

Solid side dish. I found the level of sweetness to be right. An hour and a half was a good cooking time for my beets.

Used fresh squeezed orange juice (which was not too sweet) and balsamic vinegar instead of red wine. I also thickened just a tad with cornstarch. A very good staple dish.

I love beets and decided to try this since everyone seemed to love it. I found it much too sweet, and the orange flavor was overpowering. My husband liked it more than I did, but we won't make it again.

This was good for beets and easy to make. My mother, whom is my biggest critic, scowled when I said I would be bringing them to our family's Christmas dinner. Everyone who tried them, including my mother, liked them.

Of my guests who like beets these were a big hit. Now I must have had really large beets becuase some of my beets took more than 3 hours to become tender, thankfully I did these the day before so this didn't really screw up my day.

Very nice, not fabulous. Beets are terrific (we are those yes-we-like-beets people) and we use them often. I'll do this recipe again.

Great way to make beets! I used balsamic instead of red wine vinegar, and they were very good. My husband, who is not a beet lover, liked these very much!

What a wonderful way to liven up a boring veggie! I think the key is baking the beets as it keeps their flavor. I made it as part of the "full menu" and it was perfect for it. It was so simple and nice to be able to make it ahead of your company. I wanted to try the suggestion of putting beets in orange cups, but didn't have time. Maybe the next time I make it, as there will certainly be a next time.

Funny thing about beets. I loved these beets, but was surprised when my husband who is non-plus about this vegetable, found these much to his liking. I served them in the orange shells as well and found that a great solution for the "spreading red beet" on plate.

This is absolutely the best beet recipe I've ever made. Once the beets are baked/roasted, the rest is easy from there. I know--you either LOVE beets or you HATE them. My husband and I happen to love them. This is a recipe that we will definitely be serving often. I have trouble with the butter/margarine though--so I left it out!! Didn't seem to be needed. And we ate them cold, but they were good warm when I tasted them that way too. DELICIOUS.

This is a wonderful beet recipe. This will probably be the dish I make in the future when I crave beets.

I have made this many times--always to good reviews, even from non-beet lovers. The last time I cubed the baked beets, put them in the sauce, and served them in orange cups (hollowed out orange halves with rim dipped in brown sugar). It was not only pretty but kept the beet color from spreading to the rest of the plate.


Recipe Summary

  • 1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • 1/4 cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons fresh thyme leaves

Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.

Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.


1 pound beets
whole scrubbed
1 ½ teaspoons cornstarch
¼ cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon orange marmalade
teaspoon black pepper
ground
*

Steam the beets for 35 minutes.

Allow to cool slightly, trim the ends and rub off the skin (it will slip right off). If the beets are two hot skin them under running cold water.

Quarter the beets and set aside.

Dissolve cornstarch and orange juice in a small saucepan over medium heat.

Add the balsamic vinegar, orange marmalade and black pepper.

Stir constantly until the mixture reaches a boil and simmer for one minutes.