Clean Eating Citrus Marinated Beets Recipe (2024)

ByTiffany McCauley

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These marinated beets are a delicious option for beet lovers!

Let me start off by saying that I have never liked beets. I’ve tried. Honest I have. But somehow, no matter what I do to them, they end up tasting like sweet dirt.

Clean Eating Citrus Marinated Beets Recipe (1)

Over the years, I’ve really tried to prepare them in a way I can tolerate them, but nothing, and I do mean nothing has done the trick. Until now.

While I’m not overwhelmed by these, I will say that everyone else who tried them really loved them. So I won’t trust my taste buds alone in my recommendation that you try this recipe. Because the truth is, beets are just one of those things that will have to grow on me.


  • Peppery Garlic Beets


Clean Eating Citrus Marinated Beets Recipe (3)

Marinated Beets

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Course: Side Dish, Vegetables

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 3 servings

Calories: 227kcal


  • Clip the tops off your beets and scrub them well to remove any dirt on the skins. Place the beets on a large piece of foil and pour the oil over them.

    Clean Eating Citrus Marinated Beets Recipe (4)

  • Fold the foil into a pocket or tent, completely closing up the foil around the beets.

    Clean Eating Citrus Marinated Beets Recipe (5)

  • Once you have it closed, place the entire package on a cookie sheet or in a baking dish. Bake at 350 F. until soft and easily pierced with a fork. (Time will depend on size of beets) Allow them to cool enough that you can handle them without burning yourself.

    Clean Eating Citrus Marinated Beets Recipe (6)

  • Peel the skins off. Chop into small pieces.

    Clean Eating Citrus Marinated Beets Recipe (7)

  • Spread those pieces in a baking dish and pour the citrus juices over them.

    Clean Eating Citrus Marinated Beets Recipe (8)

  • Make sure that the beats are in a single layer so all pieces are laying in the juice to marinate. Cover with plastic wrap and place in the fridge overnight (or at least for 2 hours minimum).

    Clean Eating Citrus Marinated Beets Recipe (9)

  • Serve.

    Clean Eating Citrus Marinated Beets Recipe (10)


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 1000mg | Fiber: 9g | Sugar: 23g | Vitamin A: 192IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 2mg

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  1. These sound like they would be good in a salad.


  2. I wonder if you would like beets better if you blanched them, peeled them, then prepared them!! I grew up with the worlds best gardener (my daddy!!) :~) and we had plenty of good fresh organic vegetables. We always blanched the beets and removed the peeling before we did anything else to them–froze, canned, buttered, etc. They never tasted like dirt to me until just recently when I prepared them similar to your recipe. I really scrubbed those things but still dirt!!!


    1. Interesting! I’ll have to try that. Thank you!


  3. At what temperature do you set your oven and for how long???


    1. Sorry, just updated the recipe. It’s 350 F. Time will depend on how big your beets are. I’m guessing about 40 minutes.


  4. I make these citrus marinated beets all the time! Sometimes after they are roasted I just chop them into chunks and toss with a little olive oil and balsamic vinegar and some kosher salt. They are also great tossed with salad greens and some goat cheese. Yum! Thanks for the reminder! I have to go buy some beets!


  5. This looks great! I’ve had something similar to this with julienned roasted beets and grated fresh carrots. It was in a balsamic herb marinade. Maybe that would dilute the beet flavor enough to enjoy it. They definitely are a unique taste! Thanks for sharing!


  6. I wondered the same thing as Bonita. I always blanch and peel the beets before preparing them. Is there a special reason for scrubbing and baking in oven? Thanks!


    1. That’s the just way it was recommended to me to make them. Will try the blanching and see if it helps.


  7. This sounds good. I LOVE beets and grow them and buy them. I have vegetarian family coming soon, I’ll have this in the fridge when they come.


  8. Momma Jo loves beets. Love food that has that earthy flavor. This is nice recipe but I would leave the skin on since I like the earthy flavor.

    For any raw juicers that share that earthy flavor may I suggest in a green juice add a juiced tunip or kharbala (sic) and juiced beets…


  9. Do you think I can blanch the beets, peel and then marinate? This would help me eliminate the olive oil step since hubby cannot have any oils whatsoever.


    1. Sure! How you cook them doesn’t really matter. Cook them however you prefer, and then marinate per the instructions. Should be about the same. 🙂


  10. Never liked them either… will try them this way! Thanks


  11. I cook mine in my crock pot. I scrub each beet, wrap in foil individually and cook on low for 8 hours. The skins slide right off.


  12. I made these and they are great. It was my first attempt at working with fresh beets. I just bought enough to make a double batch. YUM YUM YUM!


    1. So glad you enjoyed them! 🙂


  13. I love these beets


  14. If you can get the ingredients for it you might want to try preparing Beet ‘Thoran’. This is a South Indian dish. I ate a whole ton of it when I was expecting my second kid (so much so that it made my pee pink and I ran to my OBgyn scared that I was bleeding while pregnant) and was anaemic. Beet Roos I am told are a good source of iron. The grated coconut makes beet root taste really good.


    1. I’ll look into it! Thanks!


  15. These are really good although I will probably try the blanching method next time too or just leave the skin on because mine did not peel off that easy and my finger tips are stained. I used blood oranges and also used blood orange olive oil to bake them in. I made them for the smoothie but I’m going to use them in a salad too! Thanks for sharing!


    1. Joann – My pleasure! My fingers were red too. The blood orange olive oil sounds really interesting!


  16. Yes we have a specialty store here that sells flavored infused olive oils and balsamic vinegars. I’ve used the blood orange olive oil to make brownies too.


    1. Joann – Sounds amazing!!


  17. beets are a great veggie, I marinate them in olive oil and vinigar and crush a clove of garlic sometimes. Two more ways you could have them is if you make TZATZIKI, instead of grating cucumber cut up beets (after boiling) into big cubes, mix with the rest of the ingredients…the colour is beautiful. Another way is, in abowl grate beets, carrots & turnip add cranberries and marinate with orange juice, olive oil, white balsamic vinigar S&P, marinate overnight in the fridge.The sweetness of the orange juice and cranberries makes it Y U M M Y


    1. Maria – Sounds wonderful!


Clean Eating Citrus Marinated Beets Recipe (2024)


Why add vinegar to beets? ›

I simply grate or julienne them and then pour balsamic vinegar on them raw. The resulting beet slaw is just delicious. The strong taste of the vinegar balances the strong taste of beets. Sometimes I add other grated root vegetables like carrots, turnips, parsnips or even purple cabbage.

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

How do you preserve beets without vinegar? ›

Prepare the beets by cooking them with ½ inch of their stem intact to minimize color bleed; then, cool them in cold water and remove the stems, taproot, and skin. Next, cut the beets into slices or cubes, package them into freezer bags or containers with a ½-inch headspace, and freeze.

What is the healthiest way to eat beets? ›

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

What is the healthiest way to prepare beets? ›

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Are vinegar pickled beets good for you? ›

Pickled beets are popular on salads or as a side or snack. These naturally sweet root veggies may have a number of health benefits, including improved digestion, physical performance, blood sugar levels, and heart health. However, you should avoid varieties with high levels of added salt or sugar.

Is it OK to mix beet juice with apple cider vinegar? ›

The quick-dissolving crystals deliver all the active constituents of fresh beet juice in a ruby red beverage with a hint of natural sweetness. Now, we've added a Red Beet Blend to apple cider vinegar in our latest wellness shot, and folks—they're perfect together.

What makes beets taste better? ›

Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.

Which is better roasting or boiling beets? ›

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

Can I roast beets without aluminum foil? ›

You can use any variety of beets to make this recipe. Save time, and effort and reduce waste by skipping wrapping them in foil. Roast them on a baking pan or parchment paper. They peel easily, but to avoid staining hands I recommend using gloves.

Do beets in vinegar go bad? ›

To enjoy them at their best and freshest, store your pickled beets in the refrigerator and plan to use them within a maximum of three months, or ideally within several weeks. Always keep an eye out for signs they've passed their prime before that though.

Do pickled beets taste like vinegar? ›

The sugar balances out the vinegar and if you cut back too much, the beets will taste too vinegary. And if you cut back too much on the vinegar, you won't have a good brine. It's important to remember that the sugar acts as a marinade and you don't actually drink it.

How long will beets last in vinegar? ›

Depending on the recipe, anywhere from two to six weeks. I recommend these pickled beets are eaten within two weeks of making, however I am probably being very conservative and they will likely last longer than that.

What's the best way to wash beets? ›

Wash beets thoroughly under cool running water. Do not use soap.

Do you have to peel fresh beets before cooking? ›

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Should beets be peeled before or after cooking? ›

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

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