Roasted Beets with Herb Citrus Dressing

Roasting beets increases their sweetness. Pairing them with citrus acidity is a naturally incredible combination in this simple salad that can be served on top of cooked beet greens, salad greens or alone.

By Jill Nussinow

Yield: 4 Servings
Cuisine: American
Course: Salad

Ingredients

1 1/2 pounds red, gold or Chioggia beets, or a combination
2 tablespoons olive oil
1/4 cup water
salt and pepper
juice of 1 orange
juice of 1 lime
1/4 teaspoon salt
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1/4 cup chopped parsley and basil or cilantro

Directions

Preheat oven to 450°F.
Trim the tops off the beets but leave the tails. Rub the beets with a little oil. Put in a baking dish with the 1/4 cup water. Cover the dish and put in the oven. Test for doneness by inserting a sharp knife after 30 minutes. They may take up to 1 hour to cook, depending on their size. When they are done, let them cool a bit, then peel them and cut them either into rounds, half-rounds or chunks. Season with salt and pepper.
Combine the dressing ingredients – the orange juice through parsley. Dress the beets. Serve warm or chilled. You can also serve this over greens as a salad.