Prepare and Roast Beets
Simple preparation makes it easy to roast beets and toss in a slightly sweet and tangy vinaigrette for a mouth-watering side dish or salad garnish.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Garnish, Side Dish
Cuisine: American
Keyword: Roasted Beets
Servings: 8
Calories: 116kcal
Author: Janna/Fit As A Fiddle Life
- 12 ounces red beets
- 12 ounces golden beets
- 2 tbsp olive oil extra virgin
- 1/8 tsp salt
- 1/8 tsp pepper
Vinaigrette
- 3 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/8 tsp thyme
- 1/8 tsp salt
- 1/8 tsp pepper
- garlic powder pinch
Preheat oven to 375°F. Gently scrub beet bulbs with water. Cut stems, leaving 1-inch. Leave root intact. Quarter beets into equal portions.
Place sheet of parchment paper on baking sheet. Spread beets on paper and drizzle with olive oil. Toss and season with salt and pepper.
Place baking sheet on bottom rack of oven. Bake for 40-45 minutes until beet is tender when checked with a fork or knife.
Remove beets from oven and cool. Cut and remove stem and root. Place in a bowl.
Vinaigrette
Place olive oil, vinegar, Dijon mustard, salt, pepper, and garlic powder in bowl. Whisk to combine.
Pour vinaigrette over beets and toss. Serve as a side dish or cover and refrigerate for later use.
Calories: 116kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 141mg | Potassium: 280mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg