Skip to main content

Recipe: Cedar Roasted Beets

beets in a bowl

Recipe: Cedar Roasted Beets With an Orange Meringue and Arugula Pesto 

Recipe Courtesy of Maryhaven Center of Hope


Yields 4 portions


  • 1 lb red beets
  • 1 tbsp blended oil
  • Pinch of black pepper
  • 1 cedar plank (untreated)
  • 1 head of frisee

Orange Meringue

  • 3 egg whites, pasteurized (approx. 3oz)
  • 2 oranges, zest only 

Arugula Pesto

  • 2 tbsp walnut pieces
  • ½ tsp chopped garlic
  • 1 cup packed arugula leaves
  • 2 tbsp freshly grated parmesan cheese
  • ¼ cup extra-virgin olive oil 


  • In a large bowl, toss raw beets with oil and pepper
  • Place on a roasting pan and cook in preheated 400* oven for approximately 1 hour or until beets are tender
  • Remove from oven and allow to cool
  • In a pot of boiling water, quickly blanch arugula (2-3 seconds), then shock in ice water
  • Place blanched arugula as well as all remaining pesto ingredients in a food processor and blend until smooth (2-4 minutes)
  • Reserve
  • Carefully peel cooled beets and cut into wedges
  • Place slices on a stainless steel cooling rack
  • Place cedar chips in a metal pan and ignite using a “brulee torch”
  • Put burning chips and beets into a 400* preheated oven for approximately 3-5 minutes
  • Meanwhile, whip egg whites to soft peaks, then fold in orange zest


  • Evenly distribute meringue by placing a “mound” in the center of 4 plates
  • Randomly place frisee leaves around meringue
  • Top frisee with beet slices 
  • Drizzle Pesto over entire plate and serve