Simple Roasted Beet Relish

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Bowl of Roasted Beet Relish next to cumin, lime wedges, and cilantro

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!

Beets, avocado oil, maple syrup, limes, lime zest, cumin, and sea salt on a tray

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.

Bowl of cubed raw beets tossed in spices

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!
Baking sheet of cubed beets with seasonings
Using a spoon to pick up roasted cubed beets from a baking sheet

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.

Bowl of Roasted Beet Relish with cilantro

We hope you LOVE this beet relish! It’s:

& Delicious!

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

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!

Bowl of roasted plantains, beet relish, beans, rice, guacamole, and cabbage slaw

Simple Roasted Beet Relish

A flavor-packed roasted beet relish with caramelized roasted beets, smoky cumin, and lime zest and juice. The ultimate 6-ingredient plant-based topper for bowls, salads, and more!
Author Minimalist Baker
Bowl of Roasted Beet Relish topped with fresh cilantro
5 from 8 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 (1/2-cup servings)
Course Condiment, Side Dish
Cuisine Gluten-Free, Indian-Inspired, Latin-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days


  • 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.



*Recipe makes ~2 cups (beets shrink while baking).
*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.

Nutrition (1 of 4 servings)

Serving: 1 half-cup serving Calories: 75 Carbohydrates: 12.3 g Protein: 1.9 g Fat: 2.5 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.38 g Monounsaturated Fat: 1.67 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 235 mg Potassium: 378 mg Fiber: 3.2 g Sugar: 8.7 g Vitamin A: 42.19 IU Vitamin C: 6.67 mg Calcium: 22.86 mg Iron: 1.07 mg

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My Rating:

  1. Gail says

    I’ve made this so many times. We love it on salads, with hummus, and as part of a Middle Eastern food feast. I sub agave for the maple syrup, otherwise follow the recipe exactly. Thanks for such a simple and excellent beet recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Gail. Thanks so much for the lovely review! xo


    First time roasting beets and I loved it! Definitely making this again. Was never a big beet fan but now I am :)

  3. Carol says

    I’d love to know how you prepared the purple cabbage (& carrots?) in the image of the plantain black bean bowl shown above.

    Look forward to preparing both recipes soon.

  4. Barbara Smith says

    I have been trying to get my husband to eat beets to help lower his blood pressure. I made this recipe, and we added it to our nightly salad. He even put some on a sandwich. Imagine my surprise when I asked him if he wanted anything from the store and he asked me to make the “beet thing” again!!! Success!

  5. Hazel & Harry says

    Yum! Tried it in your Fluffy gluten free Naan and it was delicious!

    I took a reviewers advice Ella, and froze my extra, and I also used parsley because my husband doesn’t like Cilantro (He’s Crazy!).

    I just wanted to say when you freeze it after it thaws it does become a little watery, but it’s still good.

  6. Ella says

    Delicious! Made it for your Roasted Plantain black bean bowl, and both were awesome! I also used parsley instead of cilantro, and it was just as good.

    Thank you!

    Ella ♥

  7. Eva says

    Looks tasty! Do you peel the beets with a vegetable peeler? Usually, I peel the beets after roasting whole and the skins slip right off, so I haven’t tried to peel the skin on raw ones.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, I generally peel the beets before roasting when I cube them as pictured. But I also tried this recipe with whole roasted beets which I peeled (as you also do) after they were cooked, then I cubed them and added the remaining ingredients. It works both ways, but I have to say I much prefer the beets roasted because they’re less mushy, more crispy, and caramelized. Let us know how it goes, Eva!