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.
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.
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).
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 81 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.3mg||5 %|
|Sodium 372.5mg||13 %|
|Potassium 536.9mg||14 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 10.9g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
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