Roasted Baby Beets
pounds trimmed red and/or yellow baby beets or small beets (about 3-1/2 pounds untrimmed with tops)
tablespoons olive oil
teaspoon freshly ground black pepper
tablespoons white wine vinegar
tablespoons thinly sliced shallot
teaspoons Dijon-style mustard
- 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.)
- 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.
- 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.
Nutrition Facts(Roasted Baby Beets)
- Per serving:
- 90 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 188 mg sodium,
- 13 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet