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Roasted Beets with White Balsamic & Citrus Dressing

Scott Phillips

Servings: 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)

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


  • 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.


Rate or Review

Reviews (7 reviews)

  • Krispie | 12/17/2019

    These were very easy and a tasty change of pace. That being said, I wouldn’t make them again as my main veggie with a fancy meal - they just weren’t exciting enough. They would be ideal when you want roasted beets quickly - they cook much faster that the traditional method of roasting them with the skins on in tin foil.

  • 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.

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