5.0 from 24 votes
Simple Roasted Beet Relish
A flavor-packed roasted beet relish with caramelized roasted beets, smoky cumin, and lime zest and juice. The ultimate 6-ingredient plant-based topper for bowls, salads, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 (1/2-cup servings)
Calories: 75 kcal
Course:
Side Dish , Condiments
Cuisine:
Indian , Vegan
Ingredients
- 3 cups cubed, peeled beets (~2 large or 3 small beets, as original recipe is written)
- 2 tsp avocado oil (see notes for oil-free option)
- 1/4 tsp sea salt
- 1/2 tsp ground cumin, plus more for garnishing
- 1-2 tsp maple syrup
- 1/2 tsp lime zest
- 1-2 Tbsp lime juice
FOR SERVING optional
- fresh cilantro
Instructions
- Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
- Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
- Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
- Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.
Cup of Yum
Notes
- *Recipe makes ~2 cups (beets shrink while baking). *If oil-free, Iād recommend wrapping whole, unpeeled beets in foil and roasting on a baking sheet at 400 degrees F (204 C) for ~1 hour, or until tender and a knife slides through easily. Cool to the touch and the skin should peel away easily. Then cube and season with salt, cumin, maple syrup, lime zest, and lime juice. *Nutrition information is a rough estimate calculated without optional ingredients. *Inspired by the vegan bowl at Teote in Portland, OR.
Nutrition Information
Serving
1half-cup serving
Calories
75
(4%)
Carbohydrates
12.3g
(4%)
Protein
1.9g
(4%)
Fat
2.5g
(4%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.38g
Monounsaturated Fat
1.67g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
235mg
(10%)
Potassium
378mg
(11%)
Fiber
3.2g
(13%)
Sugar
8.7g
(17%)
Vitamin A
42.19IU
(1%)
Vitamin C
6.67mg
(7%)
Calcium
22.86mg
(2%)
Iron
1.07mg
(6%)
Nutrition Facts
Serving: 4(1/2-cup servings)
Amount Per Serving
Calories 75
% Daily Value*
| Serving | 1half-cup serving | |
| Calories | 75 | 4% |
| Carbohydrates | 12.3g | 4% |
| Protein | 1.9g | 4% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.38g | 2% |
| Monounsaturated Fat | 1.67g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 235mg | 10% |
| Potassium | 378mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 8.7g | 17% |
| Vitamin A | 42.19IU | 1% |
| Vitamin C | 6.67mg | 7% |
| Calcium | 22.86mg | 2% |
| Iron | 1.07mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.