Lemon Rosemary Glazed Beets

Lemon Rosemary Glazed Beets

Bring a little color to your holiday table this year! These glazed beets are the perfect side to make with holiday dinner, because it is cooked 100% on the stove top! Prepping beets can be a bit daunting, but I have found a few tricks to keep the color in the beets and off your hands. See in the recipe below.

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Lemon Rosemary Glazed Beets

December 21, 2017
: 4
: 1 hr 30 min
: Medium

These glazed beets are refreshing, homey and lightly sweet. They come together 100% on the stove top, making them a super convenient side for the holidays!


  • 2 bunches medium or one bunch large beets (I used yellow and red)
  • Juice of 1 lemon
  • 2 Tablespoons sugar (any kind, I used white)
  • 1 Tablespoon fresh rosemary
  • 1/4 cup water
  • 3 Tablespoons vegan butter (I love earth balance soy free)
  • Step 1 1. Cut off the stems of the beets, being careful not to pierce the flesh. This keeps the color in the beets and off your hands. Place in a stock pot of cold water, and simmer for 1-2 hours depending on size.
  • Step 2 2. Drain beets and run under cold water. Remove the skins with your hands under cold water. They will slip right off! No mess! Slice into wedges on a parchment or paper towel lined cutting board. There will be a little red color that comes out when you slice, so if you have a glove for your non-knife hand that would be ideal.
  • Step 3 3. Over medium heat, add the lemon, sugar, rosemary and water. Cook for two minutes.
  • Step 4 4. Add the beets and the vegan butter. Cook while constantly stirring for two minutes. The “butter” is what turns the lemon mixture to a glaze! Serve straight away.
  • Step 5 TIP: To save prep time on the holiday, you can cook the beets the day before, then glaze right before serving.

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