Roasted Beets with Herb Citrus Dressing

By: Jill Nussinow

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Salad


  • 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


  • 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.