Spiced Baked Beets Recipe
Spiced Baked Beets Recipe photo by Taste of Home
Publisher Photo

Spiced Baked Beets Recipe

Be the first to add a review
5 1
Publisher Photo
Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well. My husband and I have two grown children. I teach home economics. -Margery Richmond, Lacombe, Alberta
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 4 cups shredded peeled beets (about 4 to 5 medium)
  • 1 medium onion, shredded
  • 1 medium potato, shredded
  • 3 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground cloves

Directions

Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender. Yield: 10 servings.
Originally published as Spiced Baked Beets in Country Woman September/October 1996, p33

Nutritional Facts

1/2 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 423mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 4 cups shredded peeled beets (about 4 to 5 medium)
  • 1 medium onion, shredded
  • 1 medium potato, shredded
  • 3 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground cloves
  1. Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish.
  2. Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender. Yield: 10 servings.
Originally published as Spiced Baked Beets in Country Woman September/October 1996, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSpiced Baked Beets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review