Vegan Tossed Roasted Beets

Tangy and sweet!  

  • 12 small to medium beets
  • 1 tablespoon oil
  • 1 teaspoon salt
  •   ½ teaspoon freshly ground pepper
  •   ½ teaspoon fresh parsley, finely minced
  •  2 tablespoons red wine vinegar 
  •  Juice of one large orange
  •   1-2 tablespoons orange zest 
  •   1 teaspoon agave nectar 

Preheat oven to 375°F (190°C).  Thoroughly wash beets; remove tops. Using a vegetable peeler, peel each one. Cut small beets in half or medium into quarters. Place beets on cooking sheet pan, toss with oil, salt, pepper and parsley and loosely cover with foil. Roast for 30 minutes. Toss with spatula and remove foil. Cook 15 minutes more until tender when pierced with a fork.  Remove from oven. Toss with vinegar, orange juice, agave and orange zest. Taste for salt and pepper. Serve warm or room temperature.


  • One pound of trimmed beets will serve four people.
  • Yellow or gold beets tend to be milder in flavor than most red beets and do not bleed like red beets do.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.