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Ingredients
1 pound red beets, scrubbed, tops and tails removed
¼ cup cider vinegar
⅕ cup mustard
2 tsp honey
¼ cup olive oil, plus extra for roasting pan
salt to taste
pepper to taste
mixed salad greens, arugula or spinach (optional)
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454 grams red beets, scrubbed, tops and tails removed
60 ml cider vinegar
47 ml mustard
2 tsp (10 ml) honey
60 ml olive oil, plus extra for roasting pan
salt to taste
pepper to taste
mixed salad greens, arugula or spinach (optional)
No items found.
Instructions
- Preheat oven to 400°F (205°C).
- Place whole unpeeled, scrubbed, and trimmed beets in greased baking pan.
- Roast just until a knife easily pierces to center of beets (30 minutes to 1 hour depending on size).
- Meanwhile, prepare vinaigrette: mix mustard and honey together, add cider vinegar, and then whisk in olive oil.
- Add salt and pepper to taste, and adjust acid/sweet balance of vinaigrette to your liking.
- Peel beets when cool enough to handle (skins should be easily removable, mostly 'peelable' with the fingers) and then dice beets into bite size pieces.
- Toss beets with ⅔ of vinaigrette. Let marinate at least one hour, stirring occasionally.
- If desired, make extra vinaigrette and toss with some salad greens (slightly bitter ones are best).
- Serve beets on top of greens.
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Nutritional Info
Storage
Notes
Unpublished - the same as beet salad with vinaigrette.
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