Mandarin Glazed Beets
Transform your side dish game with these bright and flavorful Mandarin Glazed Beets, a stunning blend of earthy roasted beets and a tangy-sweet mandarin glaze. This recipe combines the natural sweetness of beets with the citrusy zest and juice of fresh mandarins, elevated by a hint of honey, ground ginger, and apple cider vinegar for an irresistible caramelized finish. Perfectly roasted and sautéed for tenderness, the beets are coated in a rich glaze that clings beautifully, while fresh mandarin segments and optional parsley add a burst of freshness and color. Ideal as a holiday side or a vibrant addition to weeknight dinners, this dish promises bold flavors with minimal effort—all ready in just an hour.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 3 whole mandarin oranges
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly to remove any dirt, then trim off the root and leafy tops. Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil.
Wrap the beets tightly in the foil, creating a sealed packet. Place the foil packet on a baking sheet and roast in the preheated oven for 40-45 minutes or until the beets are tender when pierced with a knife.
While the beets are roasting, prepare the mandarin glaze. Zest and juice 2 mandarin oranges into a small mixing bowl. Peel the third mandarin and segment it, setting the segments aside for garnish.
Add honey, apple cider vinegar, ground ginger, salt, and black pepper to the mixing bowl with the mandarin zest and juice. Whisk together until well combined.
Once the beets are done roasting, remove them from the oven and let them cool slightly. Using a paper towel, rub the skins to peel them off (they should come off easily). Cut the peeled beets into bite-sized wedges.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the beet wedges to the skillet and sauté for 2-3 minutes.
Pour the mandarin glaze over the beets and toss to coat. Cook for an additional 2-3 minutes, stirring occasionally, until the glaze thickens and clings to the beets.
Transfer the glazed beets to a serving dish and garnish with the reserved mandarin segments and freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 22.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
