Roasted Beets With Vinaigrette

4 years ago

 

Roasted Beets With Vinaigrette

beets dun

These beets are sweet and tangy at the same time. They are firm and velvety smooth. And, they are soooooo good for you. Beets are good for your blood. Sometimes, when you feel really tired for an extended period of time, it’s because your body is not making good quality blood. Beets can help nourish your blood and can improve your circulation. They can also bring on menstruation. They are good for your heart and they calm the mind. And, they relieve constipation. So, for those of you who don’t eat beets, now’s the time to try them. And this recipe is a good beet recipe to start with because it’s easy and delicious.

Buy fresh beets, either yellow or red…
raw beets

Peel them…
peeling beets

Your hands will look like this for a little while, so don’t do this right before you are going out somewhere…
beet hands

Put the beets on a piece of aluminum foil and drizzle with olive oil and season with salt…
beets foil

Close the foil around the beets…
beets foil packet

And roast them in the oven.
beets foil cooked

Whisk together olive oil, white wine vinegar, dijon mustard, agave nectar and salt.
beet dressing

Cut up the beets, toss with the dressing, and sprinkle with chopped chives. And let the healing begin…
beets dun

Roasted Beets With Vinaigrette
(serves 4-6 as a side dish)

For beets:
2 lb beets, peeled
2 Tbs extra virgin olive oil
salt

For dressing:
1/4 cup extra virgin olive oil
3 Tbs white wine vinegar
1 Tbs agave nectar
1 tsp dijon mustard
salt

Preheat oven to 375 degrees.

Place a large piece of aluminum foil on a baking sheet. Put beets in center of foil and drizzle with oil and season with salt. Fold sides of foil over beets, enclosing them all securely. Place tray in oven and roast for about 50 minutes, or until the beets are tender, but still slightly firm.

Make dressing: Whisk all ingredients in small bowl.

Remove beets from oven, open packet. Let cool until the beets are cool enough to touch. Cut the beets into quarters (or eighths if they are large). Put in a bowl and toss with the vinaigrette. Top with chopped chives.

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This entry was posted in Vegetables on February 24, 2013. Edit

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