Roasted Beets with Mustard Vinaigrette Recipe
This Roasted Beets with Mustard Vinaigrette recipe is a flavorful and vibrant side dish that highlights the natural sweetness of roasted beets combined with a tangy and zesty mustard dressing. It's perfect as a light side or can be enhanced with chicken or greens to become a wholesome salad.
- Prep Time: 10 mins
- Cook Time: 30-35 mins
- Total Time: 40-45 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Diabetic,Gluten Free,Vegetarian
Ingredients
Beets
- 1¾ pounds red beets (about 3 medium), peeled and cut into ¾-inch pieces (about 5 cups)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon pepper
Mustard Vinaigrette
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon pepper, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons sherry vinegar
- 1½ teaspoons honey
- ¼ teaspoon salt
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh chives
Instructions
- Preheat Oven and Prepare Beets: Preheat your oven to 425°F (220°C). Peel and cut the red beets into ¾-inch pieces to ensure even roasting.
- Toss Beets with Oil and Pepper: In a large bowl, combine the cut beets, 2 tablespoons of extra-virgin olive oil, and ¼ teaspoon of pepper. Toss well to evenly coat the beet pieces.
- Roast the Beets: Spread the coated beets in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 30 to 35 minutes until the beets are tender and starting to brown, tossing once halfway through the roasting time for even cooking.
- Make Mustard Vinaigrette: While the beets roast, whisk together 1 tablespoon Dijon mustard, 2 teaspoons sherry vinegar, 1½ teaspoons honey, ¼ teaspoon salt, the remaining 2 tablespoons of olive oil, and ¼ teaspoon pepper in the reserved bowl (do not rinse after tossing beets).
- Toss Beets with Dressing and Herbs: Once the beets are out of the oven and still warm, add them to the bowl with the dressing. Add 1 tablespoon chopped fresh flat-leaf parsley and 2 teaspoons chopped fresh chives, then toss everything gently to coat evenly with the vinaigrette.
Notes
- Be sure to cut the beets uniformly so they roast evenly.
- If you prefer, swap sherry vinegar with apple cider vinegar or red wine vinegar for a different tang.
- For a meal, serve over a bed of arugula or grilled chicken to add protein.
- Leftovers keep well refrigerated for 3–4 days and are delicious cold or at room temperature.
- Use fresh herbs for the best flavor; however, dried herbs can be used in a pinch.
