Roasted Beets and Potatoes with Maple Syrup

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This beautiful salad is perfect for any time you can source local beets and potatoes, particularly during the cooler months.


  • 3 large unpeeled organic potatoes, cut into wedges
  • 4 medium organic beets, peeled and cut into wedges
  • 1 large yellow onion, cut into thick ribs, separated
  • 4 large cloves garlic, peeled
  • 2 large organic oranges, 1 juiced (reserve the juice) and 1 skinned and cut into wedges
  • 2 tablespoons organic extra-virgin olive oil
  • ¼ cup pure maple syrup
  • 2 tablespoons organic balsamic vinegar
  • Sea salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Place the cut potatoes, beets, onions, garlic, and orange wedges into a bowl. Toss to mix. In a separate bowl, whisk together the reserved orange juice, olive oil, maple syrup, vinegar, and a little salt and pepper. Taste for seasonings. Pour this over the cut vegetables. Toss to coat.
  3. Spray a large rectangular glass baking dish with olive oil spray. Turn the vegetables into the prepared baking dish. Using a rubber spatula, scrape the bowl of the juices, pouring them evenly over the vegetables. Cover the baking dish tightly with foil. Bake the vegetables for about 30-45 minutes, or until they are fork-tender to your preference.