Fresh beets come in many beautiful colors and they have a wonderful flavor when roasted. You can turn them into a delicious salad when you add this quick vinaigrette, too!
- Recipe -
● fresh beets, tops and roots trimmed off
● 3 T. olive oil
● 1 T. lemon juice
● 1/4 t. lemon zest
● 1/2 t. mayonnaise
● 1/2 t. Dijon mustard
● pinch sugar
● salt & pepper
Preheat oven to 375 ̊F.
1. Wash and trim beets. Wrap in foil and place in baking dish. Bake for 1 hour, until tender. Unwrap the foil and test for tenderness with a knife. Cool, until they are easy to handle. If you need them to cool quickly, run them under cold water.
2. Using your fingers or a small paring knife, remove the skin from the beets. Slice and place in a bowl or on plate.
3. In a small bowl, whisk together the olive oil, lemon juice & zest, mayo, Dijon, sugar, salt & pepper.
When ready to serve, drizzle beets with the vinaigrette.
Download pdf recipe for: Roasted Beets