Skip to Main Content

Roasted Spicy Beets


Roasted Spicy Beets

Course Sides
Servings 4 people


  • 6 beets cut into cubes or wedges about 1 inch in size with tops & root tip removed
  • ¼ cup olive oil
  • Juice of ½ Lemon
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 1/3 cup shelled pistachios or pumpkin seeds
  • 1/8 tsp salt
  • Light squeeze of honey if desired


  • Heat oven to 350 degrees
  • In a medium bowl, add olive oil & salt & stir until mixed
  • Toss beets & nuts in oil & mix until thoroughly coated, but not dripping
  • Add more oil if needed & then add lemon juice & toss
  • Sprinkle nutmeg & cinnamon & toss again until spices are well distributed
  • Pour onto a sheet pan
  • Roast until beets are tender with a little firmness (approx. 40-60 minutes)


Cover your cutting board with plastic wrap & use disposable gloves. Beets are wonderful, but the stains are stubborn.
Optional: squeeze a thin ribbon of honey over beets—while naturally sweet, the honey serves to caramelize the dish. Add after beets are cooked in a thin layer & broil for one minute.
Recipe created with love by Annie Gillen, Certified Health Coach & Chef