This simple dish is the BEST roasted golden beets recipe! Earthy beets are drizzled with a sweet and savory miso sauce for a flavorful vegan side dish.
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My goal for Veg World recipes in 2020 is flavor. A whole lotta flavor! Earlier his week, I posted my Weeknight Cauliflower Curry Recipe, which marked my first time creating a curry for the blog!
If you aren’t familiar with miso, it’s made from soybeans fermented with rice or barley. Miso has a savory, umami taste and adds a punch of delicious, salty flavor to dressings, soups, marinades, and sauces.
And since it’s a fermented food, miso may provide health benefits ranging from anti-hypertensive to anti-cancer effects. That’s reason enough to try it, right?
The maple miso sauce in this recipe is sweet and savory, making it a wonderful companion to earthy golden beets. So let’s get to it!
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’re short on time, sliced or diced beets take less time to cook.
However, here’s 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’s 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.
Expert Tips and FAQ for Roasted Golden Beets
- Larger beets take closer to an hour to cook, if you are roasting them whole.
- Miso is available at health food stores (like Whole Foods) and several other large grocery stores. You can find miso in the refrigerated condiment section, usually close to the salad dressings.
- I recommend using sweet white miso paste for this recipe. Darker colored miso tends to have a stronger flavor.
- Roasted golden beets can be enjoyed warm or cold. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes on high.
- Pair roasted golden beets with a baked lean protein or fish.
Do you have to peel golden beets?
The skin of beets is edible, so it’s up to you if you want to remove it. However, I prefer removing the skin of whole roasted beets after you take them out of the oven. For sliced or diced beets, peel before cutting them into pieces.
Are golden beets as good as red beets?
Golden beets are slightly sweeter than red beets, and a little less earthy. Because of this, they taste great with a strongly flavored sauce like the one in this recipe.
More Beet Recipes
- Spiralized Golden Beet Salad with Rosemary Honey Dressing
- Rosemary Honey Slow Cooker Beets
- Homemade Beetroot Relish Recipe
- Gluten Free Beet Waffles
- Roasted Beets and Burrata with Orange Balsamic
If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.
Roasted Golden Beets with Miso Maple Sauce
- 3 golden beets – scrubbed and trimmed
- 1 tbsp olive oil
- Preheat the oven to 400 degrees F. If you want to maintain the golden color of the beets, roast them whole. Scrub and trim them, brush each one with a little bit of olive oil, and wrap each one in aluminum foil. Place on the center rack of the oven and bake for 45-60 minutes. Remove from oven and open up the foil to let them cool, then use your fingers or a paper towel to remove the skin. If you don't care about the color and want the beets to cook faster, scrub, trim, and peel the beets then slice them into quarters. Toss the sliced beets in olive oil and transfer to a baking sheet lined with parchment paper. Bake for 25-35 minutes or until tender.
- While the beets are roasting, whisk together the toasted sesame oil, olive oil, miso paste, maple syrup, apple cider vinegar, and mustard.
- Serve the cooked beets with the sauce. Garnish with fresh herbs (like parsley) if desired, and enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or warm.
- Miso can be found at health food stores and most large grocery stores, typically in the refrigerated condiment section by the salad dressings.
Cheers to a year of flavor!