Maple Roasted Yellow Beets and Apples

I came across these beautiful yellow beets and I simply could not help myself. I’m a sucker for beets, but most of the time where we live, yellow beets are still a little bit of a novelty. In hind site I think this dish would really pop with the red ones, but either way there is no lack of color. One thing I really like about the yellow beets is the lack of staining that happens. Red beets just seem to get on everything. Not so much with the yellow ones.

I was inspired by Donna Hay on this one. The idea of the sweet of the maple and the acidity of the vinegar all over roasted veggies really appealed to me. It’s not uncommon for me to add a tablespoon of balsamic to roasted peppers and zucchinis, but the added gentle flavor of maple was new.

We’ve been lucky to eat these for a couple of days now and the leftovers have been equally as nice. We served these on a bed of spinach with some lemon garlic roasted chicken. Awesome! This was so good that I’m going to have to try the vinegar and maple combo on other roasted veggies too. I think squash could be taken to glorious levels. Stay tuned and I’ll let you know!

What’s your favorite way to roast veggies?

Roasted Apples and Beets

  • 2 Tbsp red wine vinegar
  • 1 Tbsp maple syrup
  • 1 apple
  • 5 medium sized beets (red or yellow)
  • 1 large onion
  • 2 Tbsp oil
  • 1 Spring of rosemary
  • Salt and pepper

Pre-heat the oven to 375 F. Mix the red wine vinegar and the maple syrup together in a small bowl and set aside. Peel and core the apple. Cut into thick wedges, about 18 or so. Place the apples in a large bowl and toss them with the vinegar mixture. Pour the apples into a 9×13 baking pan. Scrub and clean the beets. New ones only require a good scrub older ones may require you to peel them. Cut the tops and the tails off the beets and cut into small wedges. I recommend cutting the beets into pieces to help with the cooking times. Peel and cut the onion into wedges too. Place the beets and onions into a large bowl and toss with 2 Tbsp of oil. Pour the beets and onion on top of the apples. Snip the rosemary into 2 inch pieces and lay them on top. Generously sprinkle with salt and pepper. Bake for 45 minutes or until beets are tender.

I’m sharing this with Food Friday, Freaky Friday, Friday Food Flicks, Fight Back Fridays, Gluten Free Wednesday and Foodie Friday.

18 Responses to Maple Roasted Yellow Beets and Apples

  1. Joanne January 27, 2012 at 1:02 pm #

    so…I’m kind of a maple addict. though i’ve never tried it on roasted beets…maybe that would convince me to like them? There’s only one way to find out!

    • France Morissette January 27, 2012 at 8:48 pm #

      Joanne, nothing wrong with being a maple addict :)

  2. Linda January 27, 2012 at 1:23 pm #

    Oh, you are right France, this is beautiful! Flavorful and healthy!! Another winning recipe. I’ve not worked with beets much so I’m definitely inspired to try this out!

    • France Morissette January 27, 2012 at 8:49 pm #

      Linda, beets are so fun and delicious. Definitely give this one a try if you don’t cook with them much.

  3. Kendra January 27, 2012 at 3:16 pm #

    Oh I love yellow beets! I discovered them at a local foods festival once and made a delicious salad.

    • France Morissette January 27, 2012 at 8:51 pm #

      Kendra, thanks for sharing! Your beet salad sounds lovely and sounds like you had quite the day at the food festival!

  4. Kalinda January 27, 2012 at 4:32 pm #

    Love it, beautiful and sunshiny (that may or may not be a word) in the middle of winter. Mike loves roasted everything, but especially roasted fruit. He does not love beets though, maybe this is the recipe to make him give them another chance.

    • France Morissette January 27, 2012 at 8:52 pm #

      Kalinda, “sunshiny” is definitely a word in my book :)

  5. Kelly @ Inspired Edibles January 27, 2012 at 5:17 pm #

    Mmm… what a delightful looking meal. No shortage of colour or flavour for sure (your lemon garlic chicken sounds pretty wonderful too!). Truly, my favourite roasting method is simply adding a drizzle of olive oil and a sparse sprinkle of sea salt. I feel it brings out the best in the vegetable without masking its true flavour. Gorgeous recipe France!

    • France Morissette January 27, 2012 at 8:53 pm #

      Kelly, olive oil and sea salt are always winners. Thanks for your kind words!

  6. Mary January 27, 2012 at 7:04 pm #

    What a nice looking dish. I love the flavors you are using here. I really like Donna Hay’s recipes and your adaption sounds delicious. I’m a maple freak and know I would love this. I hope you have a great day. Blessings…Mary

  7. Leslie @ Real Food Freaks January 28, 2012 at 11:25 am #

    I love beets. And roasted vegetables. And maple syrup. This sounds amazing and looks beautiful!

  8. Dr Lisa @ Naked Moxie January 29, 2012 at 7:47 pm #

    Looks awesome! Have to share it on facebook! Thanks..

    • France Morissette January 30, 2012 at 3:58 am #

      Thanks, Dr. Lisa!

  9. Jeanette January 31, 2012 at 3:35 am #

    I do like yellow beets because they don’t stain as much as red beets, but they are hard to come by. I got a few treasured yellow beets in my CSA Box over the summer, but that was it. Love the way you roasted the beets with apples, maple syrup, vinegar, onion and rosemary.

    • France Morissette February 1, 2012 at 6:05 pm #

      Hi Jeanette. The fact that it doesn’t stain is one of my favorite aspect of yellow beets!

  10. Amanda @ Traditional Foods February 1, 2012 at 1:41 pm #

    I love yellow beets too and missed planting them this year. We do have a bunch of red beet seedlings.

    Thanks for sharing this post at Friday Food Flicks!



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