Roasted Beet Stock

Instead of making a stock of beef, this stock is made with beets! Serve this stock with some cooked beets and pasta or use in a risotto. Just be aware, everything will color pink..

Roasted Beet Stock

Servings 2 liter
Prep Time 10 minutes
Cook Time 4 hours 45 minutes


  • Cooking Pot
  • Oven
  • Fine Sieve
  • Oven dish
  • 2 Bowl


  • 1 kilo Raw Beets
  • 3 tbsp Olive Oil
  • 2 Onions
  • 2 Carrots
  • 2 Celery Sticks
  • 1 Leek
  • 2 tbsp Tomato Puree
  • 2 Bay Leaves
  • Some Thyme
  • 1 Clove
  • 10 Peppercorns
  • 1 tbsp Salt



  • Preheat the oven on 428 degrees Fahrenheit or 220 degrees Celsius.
  • In the meantime you can cut the beets and onions in quarters. Cut the carrots, celery sticks and leek in big even pieces.
  • Add the beets, olive oil and some salt and pepper to the oven dish. Roast the beets for about 15 minutes. Then add the onions, carrots, celery sticks and leek. Roast everything for another 25-30 minutes.


  • Transfer the roasted vegetables from the oven dish to a large cooking pot. Add the tomato puree, bay leaves, thyme, clove, peppercorns and salt. Pour in 2,5 liters of water and bring it to a boil. Let it cook for about 3 hours.
  • You can of course let it cook for a shorter amount of time. However this will impact the complexity in taste 😉
  • Place a fine sieve on a bowl and pour the stock through it. Let the stock cool down. It will stay good for about 2 days in your refrigerator.
  • Preferring to store it for a longer period? Pour the stock in an ice cube tray and freeze it. It will stay good for about 5 months.
Course: Soup
Cuisine: Dutch, French

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dutch Food Heritage © Copyright 2022. All rights reserved.