Like Brussels sprouts and spinach, beets are one of those polarizing vegetables with no middle ground shared among their proponents and detractors. I stand firmly in the former camp and love the rich, red root vegetable in just about any fashion. Luckily for me, and the rest of you beet lovers, it is the time of year when fresh beets are ready for digging. Originally inspired by a recipe for beet salad from Ina Garten, my sister brought these roasted beets over to accompany the smoked turkey breast I featured here last week.
Roasted Beets with Balsamic Vinaigrette
– 8 beets, scrubbed, greens removed
– ¼ cup balsamic vinegar
– ¼ cup olive oil
– 2 tsp. Dijon – Kosher salt
– Black pepper
1. Preheat oven to 400°.
2. Place the washed beets in a single layer in an ovenproof casserole. Cover with foil.
3. Roast beets for 45 minutes to 1 hour, until the beets can be easily pierced with a sharp knife.
4. While the beets are roasting, whisk together the vinegar, olive oil and Dijon in a small pan set over a warm burner. Stir in kosher salt and pepper to taste.
5. Remove the beets from the oven and let rest. When they are just cool enough to handle, peel the beets under running water. The skins should easily slip off, but a knife may be necessary to peel away difficult spots.
6. Cut each beet into wedges and place into a medium-sized mixing bowl. Drizzle warm vinaigrette over the cut beets and toss until they are evenly coated.