This simple, citrusy relish is inspired by the Vegan Bowl at Teote — a Latin restaurant we love in Portland, Oregon. In fact, I already shared my take on the bowl itself here. But there was something missing: The mysteriously delicious and addictive beet relish.
I don’t know how exactly they make it at Teote, but my taste buds tell me I did a pretty good job at deconstructing it here for you all. And it requires just 6 simple ingredients! Let us show you how it’s done!
How to Make Beet Relish
The concept is simple: Cubed beets are tossed in salt and smoky cumin, then roasted until tender and slightly caramelized, which makes them sweet and tones down some of the earthiness.
Then, we add a bit of lime zest and juice for acidity and brightness, and a touch of maple syrup to enhance the beets’ natural sweetness. Toss to combine, and you have a delicious relish on your hands.
Health Benefits of Beets
Ever wondered what gives beets their vibrant red color? It comes from plant pigments called betalains. And not only do betalains make beets beautiful, but they are also a powerful source of antioxidants and have anti-inflammatory properties (source).
Research also provides evidence that beets:
- Are rich in vitamin C, vitamin A precursors, and antioxidants
- Support healthy blood pressure
- Promote nitric oxide production, which supports cardiovascular health
- Protect against DNA damage
- Support a healthy inflammatory response
- & much more!
Origins of Relish
When many people in the US think of relish, they think of a chunky pickled condiment that’s commonly served on hot dogs.
But it’s thought that relish was invented long before that version came around. It was likely inspired by the condiment chutney, which originated in India. Other versions were later created, including chow-chow and piccalilli.
Our version is used similarly — as a condiment for adding flavor. But it’s made with fresh ingredients instead of pickled and highlights Latin American flavors.
We hope you LOVE this beet relish! It’s:
The beauty of this dish is its versatility. We highly recommend serving it on our Roasted Plantain Black Bean Bowls. But it could also be added to just about any salad, sandwich, or bowl meal to add a boost of plant-based nutrition, gorgeous color, and vibrant flavor!
More Beet Recipes
- Red Velvet Cake Smoothie
- Curried Beet Soup with Tandoori Chickpeas
- Smoky Black Bean Beet Burgers
- Baked Rosemary Beet Chips
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Simple Roasted Beet Relish
- 3 cups cubed, peeled beets (~2 large or 3 small beets, as original recipe is written)
- 2 tsp avocado oil (see notes for oil-free option)
- 1/4 tsp sea salt
- 1/2 tsp ground cumin, plus more for garnishing
- 1-2 tsp maple syrup
- 1/2 tsp lime zest
- 1-2 Tbsp lime juice
FOR SERVING optional
- Fresh cilantro
- Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
- Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
- Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
- Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.
*If oil-free, I’d recommend wrapping whole, unpeeled beets in foil and roasting on a baking sheet at 400 degrees F (204 C) for ~1 hour, or until tender and a knife slides through easily. Cool to the touch and the skin should peel away easily. Then cube and season with salt, cumin, maple syrup, lime zest, and lime juice.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by the vegan bowl at Teote in Portland, OR.