• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Side Dishes » Roasted Beets with Orange Vinaigrette

Roasted Beets with Orange Vinaigrette

Posted by: Diabetic Foodie / Gluten-free, Salads & Dressings, Side Dishes, Vegan, Winter / April 11, 2016

Jump to Recipe Print Recipe

Looking for a light and fresh way to serve your root vegetables? These roasted beets with orange vinaigrette have a wonderful floral and citrus flavor!

Roasted Beets with Orange Vinaigrette in a blue bowl

The first time I cooked red beets myself, I loved the flavor, but wasn’t a big fan of the huge purple mess they left behind.

Then, I discovered a technique that all but eliminated the mess. Just wrap your beets in tin foil before roasting! After, the skins will slip right off in the foil. It’s so easy.

To celebrate, I had to make a batch of these roasted beets with orange vinaigrette! I chose to use both red and golden beets, although you’re welcome to use either.

They’re so easy to make, and the vinaigrette adds a wonderfully floral, citrus flavor! It’s a light and fresh way to enjoy some healthy root vegetables.

How to make roasted beets with orange vinaigrette

This recipe is as simple as roasting the beets and combining the ingredients for the vinaigrette in a pan on the stove!

Step 1: Preheat the oven to 400°F.

Step 2: Place the beets in a large bowl. Add the olive oil, salt, and pepper, then toss well to make sure the beets are all well-coated.

Step 3: Wrap each beet in foil, then place on a baking sheet. Place in the oven and roast for about 1 hour or until the beets can easily be pierced with the tip of a knife.

Step 4: Remove from the oven and set aside to cool.

Step 5: Place the orange juice, shallot, garlic, rice vinegar, cumin, and coriander in a small saucepan over medium heat.

Step 6: Bring everything to a low boil, then reduce the heat to medium-low and let the mixture simmer until its volume has been reduced by half, about 10-15 minutes.

Step 7: Remove from heat and allow to cool.

Step 8: After about 5 minutes, add the mustard to the mixture, then slowly stream in the olive oil while whisking consistently.

Step 9: Slip the skins off each beet and discard.

Step 10: Cut the beets into bite-sized pieces, then place the beets in a large bowl and toss with your desired amount of dressing. Garnish with parsley.

Your delicious root vegetable dish is ready to enjoy.

Are beets good for diabetics?

If you ate beets while growing up like me, you may not be too keen to try them as an adult. Well, it might be time to give them another chance. Not only is this recipe delicious, but beets are also a powerhouse of nutrition!

First, they’re great for your liver, especially when combined with ingredients like oranges, olive oil, and garlic. All ingredients you’ll find in this recipe!

Beets can also help lower blood cholesterol and improve insulin sensitivity. They can even lower the risk of diabetes complications such as retinopathy, kidney disease, neuropathy, and cardiovascular disease!

Those are some pretty good reasons to give beets another try, right?

Storage

Because citrus can break down the texture of vegetables, I recommend storing your vinaigrette and beets separately if possible.

Place them in their own airtight containers in the refrigerator. The beets will stay fresh for up to 4 days while the vinaigrette will keep for up to two weeks.

Other healthy beet recipes

Now that you know how great beets are for your health, are you excited to try them in even more recipes? Here are a few of my favorite ways to enjoy beats that I know you’ll love:

  • Curried Beet Soup
  • Blackberry Ginger Beet Salad with Pecans

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Roasted Beets with Orange Vinaigrette
5 from 1 vote

Roasted Beets with Orange Vinaigrette

Looking for a light and fresh way to serve your root vegetables? These roasted beets with orange vinaigrette have a wonderful floral and citrus flavor!
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Author:Diabetic Foodie
Servings:8 servings
Review Print

Ingredients

  • 1 pound golden beets (washed and trimmed)
  • 1 pound red beets (washed and trimmed)
  • ¼ cup extra virgin olive oil plus 1/3 cup (divided)
  • 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
  • 1 tablespoon parsley (chopped)

Instructions

  • Preheat the oven to 400°F.
  • Place the beets in a large bowl. Add the olive oil, salt, and pepper, then toss well to make sure the beets are all well-coated.
  • Wrap each beet in foil, then place on a baking sheet. Place in the oven and roast for about 1 hour or until the beets can easily be pierced with the tip of a knife.
  • Remove from the oven and set aside to cool.
  • Place the orange juice, shallot, garlic, rice vinegar, cumin, and coriander in a small saucepan over medium heat.
  • Bring everything to a low boil, then reduce the 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 allow to cool.
  • After about 5 minutes, add the mustard to the mixture, then slowly stream in the olive oil while whisking consistently.
  • Slip the skins off each beet and discard.
  • Cut the beets into bite-sized pieces, then place the beets in a large bowl and toss with your desired amount of dressing. Garnish with parsley.

Recipe Notes

This recipe is for 8 servings.
Feel free to use all red beets, all golden beets, or any other variety.
Leftover beets and vinaigrette should be stored separately. Place each in their own airtight container in the refrigerator — the beets will stay fresh for up to 4 days while the vinaigrette will keep for up to two weeks.

Nutrition Info Per Serving

Nutrition Facts
Roasted Beets with Orange Vinaigrette
Amount Per Serving (1 serving)
Calories 177 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 183mg8%
Potassium 0mg0%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 6g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: easy side dish recipes, roasted beets
Did you make this recipe?Click here to leave a comment & star rating!

Related Posts

  • Lemon Vinaigrette
    Lemon Vinaigrette

    Making your own salad dressing is so easy! This lemon vinaigrette comes together in minutes…

  • Balsamic vinaigrette
    Balsamic Vinaigrette

    No need to run to the store — you can make this easy balsamic vinaigrette…

  • Lemon Vinaigrette
    Lemon Vinaigrette

    Making your own salad dressing is so easy! This lemon vinaigrette comes together in minutes…

  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Vegetarian chipotle chili in a white bowl on a wooden serving tray with a second bowl and blue checkered napkin in background

    Vegetarian Chipotle Chili (Slow Cooker)

    Two filets of baked salmon in tomato sauce on a white plate next to two lemon wedges

    Salmon in Tomato Sauce

    Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above

    Low Sodium No Bean Chili

    Vegan

    Curried Black-Eyed Peas

    Curried Black-Eyed Peas

    Almond Truffles (Vegan, Gluten-free)

    Skinny Vanilla Almond Latte

    Skinny Vanilla Almond Latte (Dairy-free)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2023 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.