Ingredients for Roasted Marinated Beets With Vinaigrette
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How to Make Roasted Marinated Beets With Vinaigrette
- Preheat oven to 400°F (200°C).
- Wash and scrub 1 pound of beets thoroughly. Trim the greens, leaving about an inch of stem attached.
- Wrap each beet individually in aluminum foil.
- Roast the beets for 120-150 minutes, or until a fork easily pierces them. (Roasting time will depend on the size of your beets.)
- Remove beets from oven and let cool slightly. Once cool enough to handle, peel the beets under cold running water.
- While beets are roasting, prepare the vinaigrette: In a small bowl, whisk together 1/4 cup raspberry vinegar, 1/4 cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Once peeled, slice or cube the beets into your desired size.
- Place the beets in a bowl and pour the vinaigrette over them, gently tossing to coat.
- Serve immediately or chill for later. Delicious served warm or cold with goat cheese and greens!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
130g
Fat
18g
Carbs
12g
