Roasted Beets with Dijon Dressing

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Roasted Beets with Dijon Dressing

 

3 pounds beets, uniform in size, about 2 inches

4 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Dijon mustard

juice of one orange

1 teaspoon sugar

1 tablespoon red wine vinegar

1 tablespoon fresh rosemary, chopped

 

Preheat oven to 400 degrees. Wash, trim and dry beets. Leave 1/2 inch stem and

root intact.

Place beets in a large bowl, drizzle with 1 tablespoon olive oil, salt and

pepper. Using clean hands, toss to coat beets with seasoning.

Place beets in a roasting pan in a single layer. Roast 45 minutes or until beets

are tender.

Remove from oven and cool enough to handle but still warm. While beets are

cooling, make dressing.

In a large serving bowl, whisk together mustard, orange juice, sugar, and

vinegar. Whisk in remaining 3 tablespoons olive oil and add rosemary. Set aside.

Rub skins from beets and cut into quarters. Place warm beets in bowl and toss

with dressing to combine. Let stand at room temperature for 30 minutes while

beets absorb dressing.

Makes 6 servings.