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!
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.
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Notes
*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.