Marinated Roasted Beets

April 12, 2012 § Leave a comment

I think beets are misunderstood. They look… well, kind of weird and not very appetizing before they’re cooked. But if the saying “don’t judge a book by it’s cover” can be applied to a root vegetable, I think the beet qualifies. Not to be relegated to just making borscht, the beet can make an appearance on your plate as a delicious side to any meal.

Roasting beets is really simple, but when it comes to removing the skin after they’ve been cooked, be prepared for some messy business. I donned rubber gloves because I was afraid of staining my hands, but it seemed to wash off the gloves and cutting board with no problems. Maybe next time I’ll risk the staining and see what happens!

Marinated Roasted Beets

3 large red beets
1/4 cup golden balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon honey
3 cloves garlic, minced
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper to taste

Heat oven to 400 F. Place beets on a large piece of aluminum foil and make a pouch out, sealing it tightly. Place on a baking sheet and roast for 45 minutes. Remove from oven and let beets steam in the packet for 10 minutes. Open pouch (careful for the steam!) and let beets cool slightly.

Meanwhile, whisk together vinegar, mustard, honey and garlic in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. Set vinaigrette aside.

After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with the vinaigrette. Marinate in the fridge for 6 hours or overnight. Serve cold.


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