Roasted Beets with Orange Dressing
| Prep Time: 15 min | Serves: 3 |
| Cooking Time: 60 min | Yield: 3 portions |
Beautiful, nutritious beets!
Ingredients
- 5 Beets, Raw
- 1 tbsp Balsamic Vinegar (rozzano)
- 1 tsp Dijon Mustard
- 1 tbsp Dill Relish
- 100 g Shallots
- 1/2 cup Extra Virgin Olive Oil
- 2 tsp Salt, Tsp.
- 1 tbsp Pepper*
Directions
Preheat oven to 400F. Wrap beets in foil, place on baking sheet and roast until tender, one hour or so. I wrapped each beet up individually. I’m not sure if that’s what she meant, but it worked great.
Meanwhile, make the dressing by whisking together all ingredients but olive oil. Slowly drizzle in oil while whisking. I left out the shallot. One food challenge at a time for me.
Use a paper towel to remove skins from warm beets by rubbing gently. Slice beets into 1/4 in. slices and toss in dressing. Serve room temp. or chilled. I cut the beets very small, because I thought smaller pieces would be friendlier! Thankfully I remembered to cut them on a glass cutting board to prevent staining to the bamboo cutting boards I usually use. I’d also wear gloves, unless you want pink hands!