Ready in 45 minutes
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.
"My first beet recipe ever, and it was yummy! I made it for my book group, all of whom are beet lovers I discovered, and they raved. The only problem I had with the recipe is that I'm not sure if you roast the beets whole or are supposed to slice them. I started with them whole (they were about the size of a tangerine) but after cooking them for 50 minutes without much tenderness, I sliced them up and roasted for another 20 minutes. Seemed successful."
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).
1BHFamily 8m agoVery good. I under-did them a bit because I was impatient to try them. I used Dijon mustard because that's what we had... My little one liked them! You should be able to oven-roast them before hand, and finish on the stove top when ready to use the beets.
cinrafter 1y agoThis was very good and next time will double a would be good cold in sandwiches!
jimmyb12 1y agoExcellent
SuburbanMom 3y agoThe honey dijon WAY overpowered the beets and the mint! A fraction of the amount would add some zing, without drowning the beets out.
Chouettes 3y agoDelicious. Roasting them did bring out the sweetness of the beets. So much better than boiling them. However, I only added 1 TBSP. of mustard and added 1 TBSP of honey. My husband and I totally loved them. We grew a lot of beets this year, so we'll be making this often.
mrscarrot 3y agoGood! Beets were the size of billard balls and took about 45 minutes to roast.
magrox210 3y agoReally good!
Tweets044 3y agoMy first beet recipe ever, and it was yummy! I made it for my book group, all of whom are beet lovers I discovered, and they raved. The only problem I had with the recipe is that I'm not sure if you roast the beets whole or are supposed to slice them. I started with them whole (they were about the size of a tangerine) but after cooking them for 50 minutes without much tenderness, I sliced them up and roasted for another 20 minutes. Seemed successful.
Cindyrella40 3y ago
Brfljulia 3y agoReally good. Tart, tangy and sweet. I served it with roast pork loin and couscous. Delicious.