Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)
Ingredients:
Beets! (Photo credit: Jim Carson) |
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped
Directions:
- Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
- Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
- Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
- Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine. When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
- Now that you can handle the beets, rub them with paper towels to remove the skins.
- Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
- Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
- Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.
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