Roasted Beets w/ Balsamic Orange Dressing
This sweet and earthy roast beet recipe with orange and balsamic vinaigrette can be eaten as a side dish or added to a salad if you’re craving some greens. Top it with a little creamy and rich chèvre (goat cheese) if you like.
- Author: beckie
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: International
Ingredients
Instructions
- Preheat oven to 425F.
- Wrap beets tightly in aluminum foil and place on a rimmed baking sheet. Bake for 1 hour or until a fork tenderly pierces into the beets. Be careful unwrapping the aluminum to avoid a steam burn.
- Cool beets enough to handle, peel, and dice (see notes below).
- To make the vinaigrette: Zest the oranges and set zest aside. Add orange juice, balsamic vinegar, honey, olive oil, salt, and pepper to a small jar and shake it like you mean it!
- Toss beets in desired amount of dressing. Add salt to taste. Add orange zest garnish. Add chevre if you got it. Happy eating! Beckie
Notes
- Place a piece of aluminum foil under your wrapped beets just in case the beets break the aluminum package. That way you don’t have to scrub the pan which would be red and sticky.
- Red beets stain things. Wear an apron and / or gloves. I generally cut them on a board that can be bleached later or on cut them gently on a plate that can be rinsed and thrown in the dishwasher.
- Peel the beets by running under cool water and using your hands or with a vegetable peeler or paring knife. Fresh beets will peel easier than older beets.
- Dressing can sit at room temperature for a couple days and then refrigerate for 4-5 more days.
- Wide Zester – I like the wide and dramatic strings of peel that this zester throws out.
- Juicer – I like old school juicers, they remind me of growing up.
- 16 x 12 Rimmed Baking Sheet – Non-toxic stainless steel plus 2 sheets and 2 wire racks
Keywords: Gluten Free, Dairy Free, Paleo, Vegetarian, Vegan