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Roasted Beets with White Balsamic & Citrus Dressing

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Serves four.

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)

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 9x13-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.

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

Photo: Scott Phillips

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.

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.

This recipe is delicious! Beets are now my new favorite recipe. I will make this again and again!

Excellent flavor. Served this with Roasted Beef Tenderloin with Carmelized Shallots & Red Wine PLUS Skillet Roasted Rosemary Potatoes.

Yum, we loved this recipe. This was the first time I'd ever peeled beets before cooking and then roasted them without wrapping them in foil. They get more flavorful from the dry heat of the oven. The dressing is very good too. You could easily serve these beets over salad greens (frisee, spinach etc...)

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