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.
Servings: 8
Calories: 116kcal
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Whisk
- 1 Large mixing bowl
Ingredients
- 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
Instructions
- 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.