How to Roast Beets
Once you learn how to roast beets you'll never buy the canned version again! For your next family meal serve this nutrient packed vegetable and see the difference roasting can make.
-Hey everyone, I'm Judith. Well today, we're making Roasted Baby Beets, one of my favorite side dishes to go along a nice fish or entree. So, what you'll need for this is 2 pounds of trimmed red or yellow baby beets or small beet, today we're using red small beet; 2 tablespoons of olive oil; 1/4 teaspoon of salt; 1/4 teaspoon of freshly ground black pepper; 1 large orange; 3 tablespoons of white wine vinegar; 2 tablespoons of thinly sliced shallots; and 2 teaspoons of Dijon style mustard. All right, so in a shallow baking pan, we're gonna place 1 single layer of beets. Now, with our small beet, we we've done is peel them and cut them into about 1/2 inch wedges. So, they are all ready prepared, which was first stem off, trim them, already done that. So, our beets, obviously be careful because your hands will be stained after doing all that quite some time, but don't worry. So, layer our beets into the bottom of our baking pan. Trying to do just 1 thing there, fantastic, really, really good for beets, full of vitamins and minerals. Alright beautiful. Now, we're gonna drizzle that with 1 tablespoon of our olive oil, olive oil there and of course some salt and pepper, nice generous amount. So, salt and pepper in there, olive oil in there, and we're just gonna give it a good toss. So, it's covered in that olive oil, beautiful. So now, our beets are ready for roasting. So, we're gonna roast these, covered with foil. We preheated or oven to 425 degrees Fahrenheit. So, these are gonna roast for 25 minutes covered. After 25 minutes, we'll take the foil off, and we'll roast them for further 15 minutes until the beets are nice and tender. So, we're gonna make up this wonderful citrusy lovely marinade to go with our roasted beets. Now, with our orange, we have already prepared, we have taken the juice or about 1/3 cup of juice from that orange, and we've also peeled it with a grater or you can use a knife if you want. We've peeled the very lightly, long shreds of it about 2 tablespoons. Make sure you don't get any of the white piece on there. So, we've got that prepared now from the orange. So, into our glass bowl, we're gonna add our remaining 1 tablespoon of olive oil. Our shallots go in there, our vinegar, our salt, and our Dijon style mustard is gonna go in there too, and of course our orange juice will in there. So, we wanna give that a good whisk together and get all those flavors going nicely and that is just gonna be perfect complement with our roasted beets. So, once our roasted beets ready, and they're cool, and we're gonna add that to our marinade with our orange peel. Alright, so we've taken our beets from out of the oven and let them cool. So, now we're gonna add our marinade, which we made earlier that lovely orangey mustard marinade. We're just gonna pull that on top of there, and we'll also gonna add in a little orange peel too and that's gonna give some extra citrusy beautiful flavor and really great color as well. Stir that around, fantastic. Well great flavors and colors. So, we're gonna cover that, and let that marinade all those lovely juices sync into the beets for about 30 minutes of room temperate. Otherwise, you can put in the refrigerator and you can refrigerate it for up to 8 hours and eat it with anything. You eat fish, chicken just like that will be perfect too. So, there you go, that's how you make roasted baby beets.
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