Easy Glazed Beets!
Calling all beet lovers; these healthy, oil free Easy Glazed Beets are utterly delicious and sure to impress. Beets are glazed in a sweet maple-mustard sauce with hints zingy vinegar undertones. Perfect for holidays and every day dinners, this simple beet dish is stunningly beautiful with its bright fuchsia colors.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Where are all my beet lovers? This recipe is just for you! These delicious glazed beets are just so garsh-darned yummy! You won’t believe how simple they are to make and how crazy delicious they are.
Different from marinated beets, which have a vinegar-forward flavor, these beets are more like a glazed carrot-style with sweet notes being the main flavor. If you are up for a little sweet with your beets, look no further than this tasty dish.
You gotta give this one a try!
Tips for Success:
- Flavor: If you love a little sweetness with your beets, then this delicious side dish is especially for you. The traditional recipe is made from sugar, apple cider vinegar, mustard powder, and butter. This Whole Food Plant Based version features beets that are glazed in a lightly sweetened maple-mustard sauce with hints of zing from the apple cider vinegar. The zing is tempered with a little cashew butter. These are not marinated beets, which have a vinegar-forward flavor. These beets are sweet with a hint of zing. This recipe could be considered a WFPB nod to Harvard Beets.
- Cooked Beets: You can used canned beets, if you wish. Note: Use canned beets that are canned in water. We used 3 large fresh unpeeled beets, stems trimmed back to 1 inch, scrubbed them really well, then placed them in a large stock pot, covered them in cold water with 1 teaspoon of salt, then boiled them until tender (about 80 minutes). When tender, we removed them from the pot, allowed them to slightly cool, then peeled the skins off, placed them in a glass container, and refrigerated them overnight before slicing the next day.
- Cashew Butter: The cashew butter is optional with the understanding that the dish will have more zing to it if you leave it out.
- Ground Mustard Powder: Feel free to ramp up the ground mustard powder if you wish more mustard flavor.
- Seasoning Opinions: We had family members who firmly felt that the beets needed more sea salt and black pepper. We show the minimum amounts in the recipe. Feel free to increase the amounts or allow individuals to add more salt and pepper on their own individual servings.
Leftovers and Freezing:
Leftovers will generally keep for 3 to 4 days at room temperature. Store in a covered container.
These chips cannot be frozen.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sauce pan
We certainly hope you give these awesome beets a try! If you give them a try, please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Easy Glazed Beets
- Prep Time: 5 Minutes
- Cook Time: 7 Minutes
- Total Time: 12 Minutes (+Rest Time)
- Yield: 3 Cups 1x
- Category: Side
- Method: Stovetop
- Diet: Vegan
Calling all beet lovers; these healthy, oil free Easy Glazed Beets are utterly delicious and sure to impress.
- 16 to 20 oz. cooked beets *
- 1/3 cup pure maple syrup
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1 teaspoon ground mustard powder (+/-) *
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon cashew butter (optional) *
- ¼ teaspoon sea salt (+/-) *
- Pinch to 1/8 teaspoon black pepper (+/-) *
- 1 to 2 teaspoons cornstarch (or arrowroot powder)
- 1 Tablespoons water
- Place all the Glaze Ingredients into a sauce pan on stove, whisk to incorporate all the ingredients. Heat to boiling, then immediately lower to a simmer. Simmer on low for 5 minutes.
- In the meantime, create the Slurry by adding the cornstarch into a small bowl, then whisking in the water. Stir to completely dissolve the cornstarch, then add the Slurry to the sauce pot. Increase the heat, stirring constantly until the glaze thickens, then simmer for several minutes stirring constantly. Remove from the stove, set aside.
- Place the beets into a bowl, pour the hot glaze over top, very gently stir until the beets are thoroughly coated and the glaze turns from a golden color to fuchsia color. Allow to sit for 20 minutes to allow the flavors to marry.
- Serve warm, at room temperature, or cold.
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Servings: 6 Servings – Makes approximately 3 cups
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MMMM…..love beets. Boiling them for 80 min feels labor intensive. Can you roast them in the oven instead or does it change the texture you are trying to achieve?
Hi there Bonnie,
Thank you for your question. You can roast the beets if you wish. Or you can go the super easy route and used canned beets. I hope this helps.
-Ameera and Robin
Also great cooked in the instantpot. Done in 12 min depending on size of beets.
Hi there Debby,
Great information. We appreciate it! Thank you so much.
-Ameera and Robin
I just made these glazed beets for our Easter Pot Luck tomorrow which is being held at my nieces! We taste tested of course and they are to die for!!!
I didn’t have cashew butter so substituted almond butter and they are still delicious.
Thanks so much ladies. I love your recipes.
Hi there Sunny,
WOOO HOOOO!!! We are so happy that you gave these beets a try and enjoyed them. We are thrilled that you are taking them for your Easter Pot Luck! That is awesome. We appreciate you taking time to leave us a fantastic review.
-Ameera and Robin
Oh WOW!! We have so many beets from our garden and this recipe is AH-mazing!!! I roasted the beets in the oven, peeled them, and chopped while still warm and snuggled them into the perfectly balanced sweet and sour glaze. Now all the beets want to be glazed. 😊
Hi there Kathleen,
WOOO HOOOO!!! We are thrilled that you gave this recipe a try and enjoyed it. We love it too. Thank you so much for the awesome review.
-Ameera and Robin