Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Beets with White Balsamic & Citrus Dressing

Article Image
Scott Phillips

Servings: four.

 

Ingredients

For roasting the beets:

  • 1/2 lb. beets (4 to 5 medium)
  • 2 Tbs. extra-virgin olive oil
  • 1/4 tsp. kosher salt

For the dressing:

  • 1/4 cup strained fresh orange juice
  • 1 Tbs. white balsamic vinegar
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. sea salt; more to taste
  • Freshly ground pepper
  • 1 to 2 Tbs. chopped fresh chives (optional)

Nutritional Information

      Calories (kcal) : 90
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 260
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9×13-inch (or similar) baking dish, toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer. Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.
  • Meanwhile, whisk the orange juice, vinegar, lemon juice, salt, and pepper in a small bowl until the salt is dissolved.
  • Remove the beets from the oven and while they’re still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary. Serve at room temperature or gently warmed, topped with the chives, if using.

Reviews

Rate or Review

Reviews

  • yogasharon | 11/13/2016

    Very easy and a recipe that really compliments the beets. I like it because it can be served at room temperature, therefore, freeing up the oven for other dishes. Will become a standard for beets.

  • User avater
    SusanHig | 04/28/2011

    This was very good. I am new to cooking fresh beets. Made a great side for the grilled chicken breast and green salad with raw vegies. My husband and I agreed we would make this again.

  • skipp84 | 06/23/2010

    Delicious, I used just-picked beets from the garden and added a turnip as well. Garnished with chives and a sprinkling of chervil. Will be making this one again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks