Ingredients for Beets With Balsamic Orange Dressing
- 1 lb beets
- 1 tablespoon honey
- Port Wine
- 1/4 cup orange juice
- 1/2 cup balsamic vinegar
- Thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Beets With Balsamic Orange Dressing
- Preheat oven to 400°F (200°C). Line a large roasting pan with aluminum foil for easy cleanup.
- Scrub 1 lb of beets thoroughly. Trim the greens, leaving about an inch of stem attached. Place the beets in the roasting pan, cover tightly with foil, and roast for 45-60 minutes, or until a fork easily pierces the center. Roasting time may vary depending on the size of the beets.
- While the beets roast, prepare the dressing. In a small saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the dressing mixture to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Once the beets are cool enough to handle, peel and trim them. You can use kitchen gloves to prevent staining your hands.
- Grate the beets using the large holes of a box grater into a large bowl.
- Pour the warm dressing over the grated beets, reserving some if desired. Toss gently to combine.
- Serve warm or at room temperature. The dressing is also delicious as a glaze for pork chops, squash, or sweet potatoes!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
87g
Fat
0g
Carbs
8g
