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