I know what you’re thinking...who in the heck wants a recipe for beets? Well, these aren’t those nasty canned beets your mother used to force down your throat. I promise. The candy stripe beet, otherwise known as the candy cane, bullseye, or Chioggia beet is considered an heirloom veggie from Northern Italy. It sports a sweeter flavor in addition to a fabulous Dr. Seuss themed attire.

Roasted Sugar Beets | Twisted Tastes

Recipe Highlights

The first is a shot of my baby beets before they were roasted but not before I slathered them in olive oil, salt, pepper, and organic thyme.

After trimming the ends of the beets a bit and cutting them into quarters, I put them in a 9x13 glass pan and roasted them at 400 degrees for 40 minutes. Once roasted, I tossed them with a splash of vinegar and orange juice prior to serving.

Roasted Sugar Beets | Twisted Tastes

p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Roasted Sugar Stripe Beets

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


1 tablespoon vinegar (balsamic or red wine)
1 teaspoons black pepper
1/4 cup orange juice
2 teaspoons salt
3 tablespoons olive oil
4 sugar striped beets
1 tablespoon dried thyme


  1. Preheat oven to 400 degrees.
  2. Remove the tops and cut the beets into quarters.
  3. Remove the tops and cut the beets into quarters.
  4. After completely coated in the oil mixture place in a 13x9 inch glass dish and bake for 40 minutes.
  5. Toss the roasted beets in the vinegar and orange juice and serve.
Yields: 4 servings.

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