Honey Dijon Roasted Beets

6 Servings
100% would make this recipe for Honey Dijon Roasted Beets again.

I love roasted vegetables of all types--but these beets--these things are seriously good. Nothing quite matches the intensity of beets. Roasting them brings out a hearty full expression of the vegetable. The beets become sweet and tender, developing a deeply fruity and slightly nutty flavor. In this recipe the delightful combination of sweetness and earthiness of the roasted beets is highlighted with the tang of mustard.

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Honey Dijon Roasted Beets Ingredients

2 pound fresh red beets	2 tablespoons lemon juice, freshly squeezed
2 tablespoons extra virgin olive oil	3 tablespoons fresh mint, chooped (optional)
3 tablespoons unsalted butter	Salt and freshly ground black pepper, to taste
1/2 cup honey dijon mustard

Instructions for Honey Dijon Roasted Beets

Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large.

Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.

Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.

Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets.

Makes 4 to 6 servings.

Main Ingredient: BeetsCuisine: American

Ingredient Insight - look inside this recipe

Beets

Black pepper

Butter

Dijon Mustard

Extra Virgin Olive Oil

Lemon

Mint

Saute Roast beets olive oil butter mustard Lemon juice mint Vegetables Side Dish American

for flavor and categorization

These beets were really good, roasting them brings out a sweetness you just don't get any othr way. One that will be made here again.

RKG1
on Sep 5 2007 8:32PM

Always choose root vegetables with firm skin and rich colour. For a jewel-toned side dish, select a variety of beets, each about the size of a plum. Select types that roast well, such as Chioggia (an Italian heirloom variety with red-and-white alternating rings), golden (their deep gold color fades a little with cooking, but they taste mild and sweet), and Bulls Blood (another heirloom variety with an earthy, sweet flavor). [I posted this recipe.]