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Roasted Beets with Orange Vinaigrette





Yields
Makes about 7 cups; 6 to 8 servings

Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper. If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.

 2 1/2 pounds (including tops) golden, pink, or red beets (each 2 to 3 in. wide; see notes), rinsed and greens trimmed and discarded or reserved for another use
 6 tablespoons orange juice
 3 tablespoons champagne vinegar or white wine vinegar
 2 tablespoons minced shallots
 1 teaspoon salt
  Pepper
Step 1
1

Place beets in a 9- by 13-inch baking pan. Add 1/2 inch water. Cover tightly with foil and bake in a 375° regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2-inch wedges.

Step 2
2

Meanwhile, in a bowl, combine orange juice, vinegar, shallots, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 33Calories from Fat 2.7
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 333mg14%
Total Carbohydrate 7.5g3%

Dietary Fiber 0.6g3%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.