Braised beet from the oven with a delicious marinade that makes the root vegetable caramelize in the oven. Versatile to combine and ideal with various festive dishes.
Prep Time 10 minutesminutes
Baking time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4Servings
Calories 242kcal
Ingredients
4Piecemedium beetgladly also yellow, or pink beetroot
15mlFrying oilor another high-heat oil, alternatively water
35mlOrange juiceor juice of half an orange
45mlmaple syrupalternatively coconut blossom sugar or raw cane sugar
TIP: Beetroot can stain hands and surfaces. Wear gloves, protect clothing and surfaces.
Peel beet and cut into wedges (see video!).
Place in a medium casserole dish.
For the marinade, put oil (alternatively water), orange juice, maple syrup, balsamic vinegar and tamari in a bowl and mix with a spoon.
15 ml Frying oil, 35 ml Orange juice, 45 ml maple syrup, 30 ml Balsamic vinegar, 30 ml Tamari
Pour over the beets in the baking dish and stir again.
4 Piece medium beet
Place in the oven and braise for 30 minutes (preferably covered).
Remove from oven (do not turn oven off) and stir in walnuts. Return to the oven and cook for another 15-30 minutes (or until the beet is tender).
100 g Walnuts, black pepper to taste
Keep an eye on the temperature during the baking time, if the walnuts become too brown or even start to burn, turn down the temperature and bake a little longer.
Enjoy immediately or store covered in the refrigerator for up to 3 days. Reheat in the oven or steamer.