Golden beets, meet teriyaki. With a salt-roasting technique that turns these tough roots into buttery bites, this dish is truly in a league of its own.
Golden beets deserve way more love than they usually get. They’re naturally sweet, mellow, and roast up into silky, caramelized perfection with almost no effort. And unlike red beets, they won’t stain everything in sight—so prep and cleanup are a breeze.
The best way to cook golden beets? Roasting. This hands-off technique brings out their natural sweetness, makes peeling effortless, and gives them a tender, almost buttery texture—perfect for salads, grain bowls, or eating straight from the pan.
This simple salt-roasting method takes things up a notch, creating a rich, velvety bite that soaks up sauces and dressings like a dream. If you’ve never roasted golden beets before, this is your sign—they’re about to become a new favorite.
What Are Golden Beets? (& How They Compare To Red Beets)
Golden beets are the milder, sweeter cousins of red beets. With a rich, caramel-like flavor and a silky, almost buttery texture when roasted, they add a lovely pop of golden color to any dish. Unlike red beets, they won’t stain your cutting board or hands, making them the perfect choice for fuss-free prep.
While red beets bring that earthy depth, these golden gems are sweeter and softer, making them an excellent choice for roasting, pickling, or even slicing raw into salads for a fresh, crunchy bite. Now, let’s break down the key differences between these two beet varieties:
Golden Beets vs. Red Beets: What’s the Difference?
Both golden and red beets pack a nutritious punch, but they each shine in their own way:
- Flavor: They are naturally sweeter and less earthy than their red counterparts.
- Color: They boast a vibrant yellow-orange hue that intensifies when roasted.
- Texture: Roasted golden beets are slightly softer and silkier, creating a melt-in-your-mouth experience.
Best Ways to Cook: The golden variety are perfect for roasting (our go-to method!), pickling, steaming, or even slicing raw into salads.
The Best Way to Cook These Golden Gems
Roasting these sweet golden roots is hands-down the best method. It brings out their natural sweetness, makes peeling effortless, and results in a perfectly tender, silky texture. While you can enjoy them raw (they’re perfect in salads!), roasting is where the magic really happens.
Golden Beets vs Red Beets: Which One Should You Use?
- Golden Beets: Mild, sweet, and perfect for caramelizing in dishes like this teriyaki recipe.
- Red Beets: More earthy, making them ideal for balsamic glazes and earthy herbs like thyme.
Both varieties work beautifully in your kitchen, but for this recipe, the golden option truly shines!
Why You’ll Love This Recipe
Golden beets are already delicious, but this roasting method makes them next-level good. Whether you’re a longtime beet fan or just beet-curious, here’s why you’ll want to make this again and again:
- Salt-Roasting = Silky, Tender Perfection: This hands-off method transforms tough roasted roots into melt-in-your-mouth slices, bringing out their natural sweetness.
- Savory-Sweet Flavor Explosion: Drizzled with a glossy, homemade teriyaki sauce, these beets soak up every drop of umami goodness.
- Simple, But Feels Fancy: Just a handful of pantry staples like coarse salt, toasted sesame oil, and coconut vinegar come together for a gourmet-level dish.
- Versatile AF: Pile them onto steamed rice, tuck them into grain bowls, or eat them straight from the pan.
- Looks Like a Showstopper: Vibrant golden root veggies, that rich teriyaki glaze, a sprinkle of nori dust… it’s basically a restaurant-worthy dish with zero stress.
This is the kind of recipe that turns humble ingredients into something seriously special. Ready to make some beet magic?
Key Ingredients
Simple ingredients, big flavor payoff—this is what golden beet dreams are made of. Here’s what makes this dish shine:
- Golden Beets: The star of the show! These little golden gems are naturally sweet, mellow, and just waiting to turn into silky, caramelized magic. Salt-roasting makes them extra tender and brings out their rich, golden color (think sunshine, but edible).
- Teriyaki Sauce: A savory-sweet glaze that clings to every bite like it was made for these beets (because, well, it kinda was). Whether you go homemade teriyaki sauce or snag a good store-bought version, this is what takes these beets from nice to whoa.
- Nori Dust (or Furikake Seasoning): A little sprinkle of ocean-y umami goodness that adds depth and complexity. If you don’t have nori dust, a shake of furikake or even plain toasted sesame seeds will do the trick.
- Toasted Sesame Oil: This ingredient isn’t just a flavoring; it’s an important element in the marinade for the beets. It imparts a rich, warm nuttiness that elevates the dish’s depth of flavor.
- Coconut Vinegar: A small splash of this vinegar helps break down the beet fibers slightly, making the roasted beets tender and slightly tangy, essentially gently “cooking” it a bit more and softening it up.
- Coarse Salt: Essential for salt-roasting! The salt acts like a magic heat conductor, gently roasting the beets from the outside in, while keeping them juicy and tender. Bonus: It also makes peeling basically effortless!
Why These Ingredients Work Together
Salt-roasting gives golden beets a silky, rich texture while the teriyaki glaze soaks into every bite like a dream. The nori and sesame bring in some next-level depth, the vinegar brightens things up, and the result? A dish that’s simple, flavorful, and impressive.
How to Cook These Sweet Beets (Step-by-Step Guide)
Roasting this root vegetable is ridiculously easy, and salt-roasting? Next level. It’s the secret to getting them ultra-tender, silky, and ready to soak up all that teriyaki goodness. Here’s what you’ll do. For full recipe details, scroll to the end of this post!
- Step 1: Prep Your Beets – No peeling yet! Just trim off the tops, give them a good scrub, and pat them dry. (They’re about to get a salt spa treatment.)
- Step 2: Salt-Roast for Silky Perfection: Preheat your oven to 375°F. Pour a layer of coarse salt into a baking dish, ensuring it’s thick enough to support the beets. The salt helps them roast evenly and retain moisture. Place the whole beets into the salt, ensuring they are surrounded on all sides. Roast for 90 minutes to 2 hours, depending on their size. Once finished, a knife should easily slide into the beets like vegan butter, indicating they are perfectly tender.
- Step 3: Cool & Peel (The Easiest Part!): Let them rest for about 15 minutes so you don’t burn your fingerprints off. Now, just rub the skins off—they’ll slide right off like magic. (No knives, no peelers, no mess. Just roasted perfection.)
- Step 4: Slice & Marinate: Slice them into thin slices (a mandoline is best, but slicing very thin with a sharp knife works too). Toss with a little sesame oil and coconut vinegar overnight to soften them up and infuse them with a smoky flavor.
- Step 5: Teriyaki Drizzle & Finishing Touches: Arrange the beets in a pretty swirl (if you’re feeling fancy) or just add them to a bowl of rice or grains. Drizzle with teriyaki sauce and sprinkle with nori dust + sesame seeds for a little crunch and umami magic.
Quick Tips for Roasting Golden Beets
- Leave the skins on for roasting – It locks in moisture and makes peeling effortless.
- Roasting time varies – Small beets roast faster, while larger ones need a little extra time. Just check with a knife!
- Make Extra – Roasted beets store well in the fridge for up to 5 days, making them perfect for meal prep or adding to salads later in the week.
Why This Method Works Best
Salt-roasting draws out moisture while keeping the beets ultra-tender, giving them a deep, concentrated flavor. When paired with teriyaki, they soak up the sauce like a dream, turning into something way more exciting than your average roasted vegetable.
Alternative Prep: How To Turn Golden Beets Into Beet Lox
Want to make golden beets into a vegan lox-inspired dish? After you’ve roasted the beets using the salt-roasting technique, follow these simple steps to turn them into a smoky, flavorful treat. This easy prep elevates your sweet beets into a creamy, savory option perfect for bagels, crostini, or simply snacking. Here’s how:
- Slice the Beets: Once your roasted golden beets have cooled, peel them and slice them with a mandoline or use a sharp knife to get the slices as thin as possible.
- Marinate the Slices: In a bowl, combine 2 tablespoons olive oil, 2 teaspoons apple cider vinegar, and a few dashes of liquid smoke. Toss the beet slices in the marinade and let them sit for a few hours or overnight to soak up the smoky, tangy flavors.
- Serve & Enjoy: Serve your vegan lox on a rustic cutting board with crostini, a schmear of vegan cream cheese, and top with capers, fresh dill, and minced red onion for the full experience.
For a more detailed recipe on how to prepare these beets in the full salt-roasting method, see the recipe card below!
Serving Ideas
Golden beets are that ingredient you didn’t know you needed—until now. They slip effortlessly into just about any meal, making everything a little more vibrant, a little more flavorful, and a whole lot more delicious. Here’s how to make them shine:
- Golden Bowl Perfection: Spoon these tender, caramelized beauties over fluffy steamed rice, drizzle with extra teriyaki sauce, and top with nori dust, sesame seeds, and scallions. Simple, balanced, and straight-up delicious.
- Sushi-Inspired Upgrade: Tuck them into a sushi bowl with avocado, cucumbers, and pickled ginger. A dab of wasabi and a splash of soy sauce? Chef’s kiss.
- Grain Bowl Glow-Up: Toss them into a hearty grain bowl with farro, chickpeas, and roasted greens. A tahini drizzle or a sprinkle of vegan furikake? Now we’re talking next-level flavor.
- Fancy Salad Energy: These beets + arugula + toasted walnuts + a light miso dressing = a salad that actually feels exciting. They add that caramelized depth that makes every bite feel a little gourmet.
- Red Beet Swirl Variation: Feeling extra? Try this with red beets instead! No salt-roasting needed—just thinly slice, roast until perfectly caramelized, and finish with a balsamic-thyme drizzle. Sweet, tangy, and basically an edible masterpiece.
FAQs
They are naturally sweet, mellow, and less earthy than red beets. They have a subtle, caramel-like depth when roasted, making them perfect for both savory and slightly sweet dishes.
Roasting is hands-down the best way to cook them. It enhances their natural sweetness, makes peeling effortless, and creates a tender, velvety texture. You can also steam, boil, or shave them raw into salads!
Nope! Roasting with the skins on helps lock in moisture and makes peeling a breeze once they’re cooked. Just rub the skins off with a paper towel after roasting.
Salt-roasting draws out excess moisture, intensifies their natural sweetness, and gives them a silky texture that soaks up sauces and seasonings beautifully. Plus, it makes them ridiculously easy to peel!
Golden beets are sweeter, less earthy, and have a silkier texture than red beets. They’re perfect for roasting and pairing with savory-sweet glazes like teriyaki, while red beets bring a more earthy flavor that shines in balsamic-based dishes.
More Ways to Cook Golden Beets
Roasting is our go-to, but these golden gems are surprisingly versatile! Here are a few other ways to bring out their best flavors:
- Roasted with Balsamic: Skip the teriyaki and go classic! Roast them until caramelized, then toss with balsamic vinegar and fresh thyme.
- Pickled for Salads & Sandwiches: Quick-pickle or ferment thinly sliced golden beets in rice vinegar, a pinch of sugar, and salt. Perfect for adding a tangy crunch to sandwiches, grain bowls, or tacos.
- Raw in Slaws & Sushi Bowls: Shave them paper-thin with a mandoline and toss them into slaws or sushi bowls for a crisp, subtly sweet bite. They’re fantastic with miso dressing or sesame oil.
- Blended into Hummus: Swap chickpeas for yellow beets in your next hummus batch. It adds a vibrant color and a sweet, earthy depth that’s next-level good.
- Tossed in a Warm Grain Salad: Roast and toss them with farro, baby greens, toasted walnuts, and a drizzle of citrus dressing for a hearty, nutrient-packed meal.
From Beets To Lox, More Flavorful Recipes To Try
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Golden Beets Recipe with Teriyaki Glaze
- Total Time: 2 hours 15 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Golden beets get a savory-sweet makeover in this easy recipe, turning them into a silky, melt-in-your-mouth dish. The salt-roasting method makes them extra tender, and a homemade teriyaki glaze adds the perfect hit of umami. Serve them over rice, in grain bowls, or just eat them straight from the pan—either way, they’ll leave you coming back for more!
Ingredients
for the teriyaki sauce (yields 1 cup):
- 1 cup brown sugar
- 1 cup mirin
- 1/4 cup sake (or use an extra 1/4 cup of mirin if you prefer)
- 1/2 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced ginger
for the beets:
- 1 lb golden beets (approximately 3 small beets)
- 2 cups coarse salt, plus more if needed
- 1 tablespoon toasted sesame oil
- 1 teaspoon coconut vinegar
for serving:
- Steamed rice
- 1/3 to 1/2 cup teriyaki sauce
- 1 teaspoon nori dust (grind 1/4 sheet nori in a coffee grinder) OR ochazuke wakame or furikake seasoning, to taste
- 2–4 scallions, chopped
- 1 tablespoon sesame seeds
- Steamed broccoli or other green vegetables
Instructions
to make the teriyaki sauce:
- In a bowl, whisk together the brown sugar, mirin, sake, and soy sauce. Set aside.
- Warm the toasted sesame oil in a small saucepan over medium heat. Add the minced ginger, ensuring it’s well-coated with oil. Sauté for 1 minute.
- Pour the mixture from the bowl into the saucepan, whisking initially to dissolve the sugar. Bring to a small boil, then reduce the heat to its lowest setting. Allow the sauce to reduce for 30-35 minutes, whisking occasionally, then remove from heat.
- Chill the teriyaki sauce to thicken before using. If it becomes too thick, microwave it for a few seconds to loosen it up.
to slow roast the beets:
- Preheat your oven to 375°F (190°C).
- Pour the coarse salt into a glass baking dish large enough to hold the beets in a single layer.
- Trim the stems from the tops of the beets, but do not slice off the tops of the beets themselves. Trim any tails, ensuring you don’t cut off the base of the beets.
- Rinse the beets and place them into the salt while still wet. Make sure each beet has a good layer of salt on the bottom and does not touch the bottom of the dish directly.
- Place the dish in the oven and roast for 2 hours.
- Remove from the oven and allow the beets to cool slightly before removing them from the salt. Peel and slice them thinly with a mandoline or sharp knife while they’re still slightly warm.
- In a medium-sized bowl, whisk the sesame oil and coconut vinegar together. Toss the thinly sliced and still-warm beets into the mixture to coat. Cover and allow to marinate for a few hours or overnight.
to serve:
- Spoon the steamed rice into two bowls. Toss the beets with the desired amount of teriyaki sauce and place them over the rice.
- Sprinkle with nori dust, and garnish with chopped scallions and sesame seeds. Serve immediately with steamed broccoli or another green vegetable of your choice.
Notes
- Storage: Store any leftover golden beets in an airtight container in the fridge for up to 5 days. They make an excellent meal prep addition—enjoy them cold in salads or grain bowls, or reheat for a quick, delicious meal.
- Slicing: Use a mandoline slicer for perfectly even, thin slices that cook evenly and caramelize beautifully. No mandoline? No problem—just slice as evenly as you can with a sharp knife for consistent roasting.
- Elevate the Glaze: Want to add a little extra flair? Splash in a bit of fresh orange juice or maple syrup to deepen the teriyaki glaze’s flavor and bring out a natural sweetness that complements the beets perfectly.
- Create More Texture Contrast: For a nutty crunch and a pop of color, sprinkle sesame seeds on top right before serving. It’s the little details that make this dish shine.
- For A Perfect Teriyaki Glaze: Let the glazed beets rest for a few minutes after roasting to allow the glaze to fully absorb. This simple step boosts the flavor and intensifies the umami in every bite.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Vegetables
- Method: Salt-Roasted
- Cuisine: American
Jocelyn Graef says
Just have to say it: Your site is one of the very best for interesting food and stunning photography. I’ve been following you for years and have appreciated your taste and recipes tremendously. All due respect for your art(s) and elevating the vegetable.
Keep it up and thanks.
erin wysocarski says
Jocelyn, thank you so much for your very kind feedback … it means the world to me that you like our content! <3
A. Ku says
Hi Erin. Would there be a quite marked difference in the final result if one were to just “gently steam” the beets until the desired texture is achieved, instead of salt roasting? Other than any slight saltiness that may result from your method (though it seems there wouldn’t be), I wonder. Thanks in advance.
erinwyso says
Yes, there would! Salt roasting gives a completely different texture than steaming. You can mandoline salt-roasted root veg, as it has a denser, drier texture throughout — steaming just uniformly softens everything up.
Since the skin is left on during salt-roasting, then peeled, salt is not acting as a seasoning agent here, but rather as a way to encase the root veg and lock in just the right amount of moisture during baking.
De Aun Tollefson says
Gorgeous dish, Erin! I would love to try this, but I’m a bit unclear on the distinction in the directions between slow roasting the beets in the first method, versus the “meatier” version. Would you be so kind as to clarify?
erinwyso says
Hi De Aun! To make the beets more meaty, you’ll be packing wet salt all over them, as opposed to just setting them on top of a bed of salt. Hope this helps and you enjoy the recipe. 🙂
steve lassoff says
That is about the most beautiful vegan dish I have seen! I wouldn't even attempt to make it, someone needs to open a restaurant.
Caitlin M says
this looks fascinating! i definitely want to try this technique.
morestomach.com says
this is really interesting. it doesn't make the beets salty roasting it in it?
erinwyso says
No, the skin is left on during roast time, and is thick enough so the salt doesn't get through.
The Yogi Vegetarian says
What a gorgeous dish, and so beautifully presented; thank you 🙂 Will have a go at salt roasting our homegrown red beets.
Maikki says
Such a pretty dish and awesome food styling! 🙂