Roasted Beets with White Balsamic & Citrus Dressing
FOR ROASTING THE BEETS:
½ lb. beets (4 to 5 medium)
2 Tbsp extra-virgin olive oil
¼ tsp kosher salt
FOR THE DRESSING
¼ cup strained fresh orange juice
1 Tbsp white balsamic vinegar
1 tsp fresh lemon juice
½ tsp sea salt; more to taste
Freshly ground pepper
1 to 2 Tbsp chopped fresh chives (optional)
Position a rack in the center of the oven and heat the oven to 450 F. Trim, peel and cut the beet into 1- inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9x13 inch (or smaller) baking dish, toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer. Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.
Meanwhile, whisk the orange juice, vinegar, lemon juice, salt and pepper in a small bowl until the salt is dissolved.
Remove the beets from the oven and while they’re still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature or gently warmed, topped with the chives if using.
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