History tells us that the jack o’lantern has old Irish roots in the form of hollowed-out turnips carved with faces and lit with a glowing ember inside. Because we are quite unsure that scorched turnip flesh makes for good eating, may we suggest a carved and roasted beet version instead? Drizzled with a glaze made from brown sugar, cider vinegar, and apple cider, they’re devilishly delicious.
Golden beets are the perfect stand-in for pumpkins. Their orange-gold flesh looks just like a tiny jack o’lantern once it’s carved, and roasting turns them sweet, earthy, and tender. A tangy, glossy glaze of apple cider, shallot, and rosemary makes them a Halloween side dish worth grinning about.
TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and every one works as well at the office as it does at home.
Why Jack O’Lantern Beets Belong at Your Halloween Party
They’re charming. Dozens of tiny grinning faces on a platter are guaranteed to get a reaction. They’re a vegetable. A bright, wholesome side balances out the candy and the heavier party food. They’re easy. The carving takes a little patience, but the rest is simply roasting and drizzling. And they taste like fall. Sweet roasted beets and a tangy apple cider glaze are made for the season.
From Turnips to Pumpkins to Beets: A Short History of the Jack O’Lantern
The jack o’lantern takes its name from an Irish folk tale about Stingy Jack, a man who tricked the Devil and was left to wander the earth with only a glowing ember to light his way, carried in a hollowed-out turnip. In the 19th century, people in parts of Ireland and the Scottish Highlands hollowed out turnips and mangel-wurzels, carved them with grotesque faces, and set them out at Halloween to frighten away wandering spirits. In England, large beets were used too.
When Irish and Scottish immigrants brought the custom to America, they found the native pumpkin, which was bigger and far easier to carve. The pumpkin jack o’lantern was born. Our golden beets bring the tradition full circle, and this time, you get to eat them.
Why Golden Beets?
Golden beets are sweeter and milder than red beets, with less of the earthy flavor some people dislike. Their color is the real reason they’re here, though: carved and roasted, they look like tiny glowing pumpkins. They also don’t bleed the way red beets do, so they won’t stain your hands, your cutting board, or the rest of the platter.
How to Carve Jack O’Lantern Beets
Clean and then cut beet in half vertically from top to bottom. Carve a jack o’lantern face into the cut side with a small, sharp paring: two triangle eyes, a triangle nose, and a toothy grin. Keep the cuts shallow, about 1/8 to 1/4 inch deep, so the face holds its shape in the oven.
Give every beet its own personality. Some can be scary, some goofy, and some surprised. Medium beets of about the same size are easiest to carve and roast evenly.
Apple Cider Glaze
The glaze is a quick reduction of apple cider, apple cider vinegar, brown sugar, shallot, and rosemary. As it simmers, the cider concentrates into a sweet-tart, glossy syrup that clings to the beets and pools in the carved faces. It’s also delicious on roasted carrots, squash, or pork.
Tips for Making Jack O’Lantern Roasted Beets
Choose beets of the same size. Medium beets of about the same size roast in the same amount of time.
Carve shallow faces. Deep cuts can dry out or burn in the oven.
Test with a fork. Roast until a fork slides easily into the thickest part of the largest beet. Timing depends on size.
Don’t over-reduce the glaze. It thickens as it cools, so take it off the heat when it just coats the back of a spoon.
Make them ahead. Roast the beets and make the glaze up to a day ahead. Rewarm the beets in a 350°F oven and the glaze on the stove before serving.
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Jack O’Lantern Roasted Beets Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Golden beets carved with jack o’lantern faces, roasted until browned and tender, and drizzled with a glaze of apple cider, cider vinegar, brown sugar, shallot, and rosemary.
Ingredients
For the beets:
- 2 lb golden beets (about 6 to 8 medium)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the glaze:
- 1 shallot, minced
- 1 tbsp brown sugar
- 1/3 cup apple cider vinegar
- 1 cup apple cider
- 1/2 tsp salt
- 2 sprigs rosemary
Instructions
- Add the shallot, brown sugar, apple cider vinegar, apple cider, salt, and rosemary to a saucepan. Simmer until the mixture is thick and coats the back of a spoon. Set aside.
- Cut each beet in half and use a small knife to carve little faces into each half.
- Toss the beets in the oil and salt and pepper.
- Place on a parchment-lined baking sheet and roast at 400 degrees until the beets are browned and fork tender, about 25 minutes, but this may vary depending on the size of the beets.
- Place roasted beets on a serving platter and drizzle with the glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side dish, vegetable, party food
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 120
Jack O’Lantern Roasted Beets FAQs
Do I need to peel the beets?
Yes. Golden beet skin is darker than the flesh, so peeling makes the carved faces stand out.
Can I use red beets?
You can, but red beets bleed and stain, and they won’t look like little pumpkins. Golden beets give you the jack o’lantern color.
How do I know when the beets are done?
A fork should slide easily into the thickest part of the largest beet. Depending on size, that takes 30 to 45 minutes at 400°F.
Can I make the glaze ahead?
Yes. Refrigerate it in a covered jar for up to a week and warm it gently on the stove before serving.
What should I serve with jack o’lantern beets?
They’re a colorful side for our Mummified Shepherd’s Pie, roast chicken, or pork, and they fit right in on a Halloween party buffet.
More Halloween Party Recipes from TABLE
These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.
About the Recipe Author
Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com
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