Tea Roasted Beets

Fill your home with the fragrant aroma of cardamom, cinnamon, ginger, pepper, and cloves. Subtly spiced with Masala Chai and roasted, these beets make the perfect side for an evening soirée.

You can't beat these beets.

Chef de Cuisine Angie Berry’s Tea Roasted Beets can be found on the lunch menu at Asiate at the Mandarin Oriental New York.

Tea Roasted Beets

Serves 2


  • 6
  • 3/4 Cups
  • 1/2 Cup
    Tea or a Liberal Amount of Masala Black Tea Chai (Master Blend No. 1000)


  1. Preheat oven to 425ºF.

  2. Rinse one bunch of beets and cut off the tops.

  3. Cover the bottom of a small roasting pan with kosher salt.

  4. Sprinkle a liberal amount of chai tea on top of the layer of salt.

  5. Rest the beets on the bed of the salt and tea mixture.

  6. Cover the roasting pan with aluminum foil and roast for approximately 45 minutes.

  7. Once the beets have cooled, peel them using a paper towel, making sure to wear gloves.

  8. Dress with a citrus reduction and serve with spiced labne, maitake mushrooms, charred orange and a coffee crumble should you wish to enjoy them a la Asiate.

Tea in recipe


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