Roasted Balsamic Beets
A terrific combination of flavors, savory nature of the beets with a tangy balsamic vinaigrette balanced with the addition of sweet oranges and funky goat cheese makes up a beautiful and delicious side dish.
Ingredients
Beets
- 3 beets, peeled and cut in half
- 1 onion, quartered
- 1 head garlic, neck end cut off, unpeeled
- ¼ cup olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
Dressing
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp honey optional, add if the dressing is too sharp
- 1 tsp lemon juice optional, add if the dressing is too sweet
- salt and pepper to taste
Serving
- 1 orange, peeled and diced to 1" pieces
- 4-6 oz goat cheese or feta
Instructions
- Preheat oven to 400 degrees and adjust oven rack to middle position.
- Place peeled, halved beets, onions, garlic, olive oil, salt and pepper in a foil packet and seal. Place foil packet on a quarter sheet pan (in case of leaks).
- While beets are roasting, whisk together the vinegar, olive oil, mustard, salt and pepper.
- Roast in the oven for 45 minutes to 1 hour, open packet and test for tenderness by inserting a paring knife in beets. If it easily glides in with just a bit of resistance, they're done.
- Let the beets cool enough to handle. Cut stem and root end from beets and dice to 1" pieces.
- Squeeze roasted garlic out of the peel into the vinaigrette along with the accumulated juices from foil packet and whisk to combine.
- Add diced beets along with orange pieces, toss with vinaigrette. Top with cheese just before serving.
Notes
This can be served hot, room temperature, or cold. If you're making it ahead and serving room temperature or cold, add the oranges and cheese just before serving so they don't get mushy. If desired, serve over a bed of spinach, arugula, or mixed salad greens.