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- 2 pounds trimmed red and/or yellow baby beets or small beets (about 3-1/2 pounds untrimmed with tops)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large orange
- 3 tablespoons white wine vinegar
- 2 tablespoons thinly sliced shallot
- 2 teaspoons Dijon-style mustard
1. Preheat oven to 425 degrees F. If using small beets, cut them into 1- to 1-1/2-inch wedges. Place beets in a single layer in a shallow baking pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt and pepper; toss to combine. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until beets are tender; cool. If using small beets, peel the beets. (Baby beets do not need to be peeled.)
2. Meanwhile, using a small sharp knife or citrus tool, remove long shreds of peel from the orange, taking care not to remove the white pith; measure 2 tablespoons peel. Squeeze juice from orange; measure 1/3 cup juice.
3. In a glass dish, whisk together the 1/3 cup orange juice, the remaining 1 tablespoon oil, vinegar, shallot, and Dijon mustard. Add beets and orange peel; toss gently to combine. Cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 90,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 13,
- fiber (g) 3,
- pro. (g) 2,
- vit. A (IU) 97,
- vit. C (mg) 11,
- sodium (mg) 188,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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