Roasted Beets with Orange Vinaigrette

Did you hate beets as a kid? I was never much of a fan. Then, the first time I roasted beets myself, I had such a purple mess everywhere it was a while before I tried again.

Roasted Beets with Orange Vinaigrette

At a farmers’ market several years ago, I discovered golden beets. I concocted a Gold Beet and Goat Cheese Salad that was sweet and creamy. And no purple-stained hands afterwards. I moved on to Cauliflower Pizza Crust topped with gold beets and chicken-apple sausage. I was definitely becoming a fan.

Eventually, I found a technique that made working with red beets easier: wrap them individually in foil before roasting. When you do this, you can just slip the peels right off into the foil and then toss the package into the trash. Your fingers may get a tiny bit purple, but nothing else will (except the foil).

The Roasted Beets with Orange Vinaigrette recipe below features both red beets and golden beets. You can use any combination of beets or stick with only one type. If you’re lucky, you may find Choggia beets, aka Candy Cane beets because of their internal red and white stripes. They would be beautiful in this side dish.

Should You Eat Beets?

Need more motivation to incorporate beets into your diet?

Beets, anyone?

Roasted Beets with Orange Vinaigrette
Roasted red and golden beets with a citrusy, floral vinaigrette
Serves: 8
  • 1 pound golden beets, washed and trimmed
  • 1 pound red beets, washed and trimmed
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground black pepper

  • ¼ cup freshly squeezed orange juice
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon chopped parsley
  1. Preheat oven to 400°F.
  2. Place the beets in a large bowl. Add olive oil, salt, and pepper. Toss well to make sure all beets are lightly covered with oil and seasonings.
  3. Wrap each beet in foil and place on a baking sheet. Roast for about 1 hour or until the beets can easily be pierced with the tip of a knife.
  4. Remove from oven and cool.

  1. Place the orange juice, shallot, garlic, rice vinegar, cumin, and coriander in a small saucepan over medium heat. Bring to a low boil, then reduce heat to medium-low and let the mixture simmer until its volume has been reduced by half, about 10-15 minutes. Remove from heat and cool.
  2. Add mustard to mixture in pan. In a steady stream, slowly whisk in olive oil.

  1. Slip the skins off each beet right into the foil and discard. Cut beets into bite-sized pieces. (You might want to do the golden beets first, so the purple color doesn't transfer to them from your cutting board.)
  2. Place beets in a large bowl and toss with some of the dressing (you may not use it all).
  3. Garnish with parsley.
Feel free to use all red beets, all golden beets, or any other variety.

Time-saving tip: If the dressing seems like too much work, try Homemade Citrus Vinaigrette instead, which is easier to make because it doesn't involve the stove.
Nutrition Information
Calories: 177 Fat: 16g Saturated fat: 2g Carbohydrates: 8g Sugar: 6g Sodium: 183mg Fiber: 2g Protein: 1g Cholesterol: 0mg

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