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.
Category: Side Dish
Cuisine: American
2 pounds fresh red beets
2 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted butter
1/2 cup honey dijon mustard
2 tablespoons lemon juice freshly squeezed
3 tablespoons fresh mint chopped, (optional)
Salt and freshly ground black pepper to taste
Very 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.
1BHFamilyThis was very good and next time will double a would be good cold in sandwiches!
cinrafterExcellent
jimmyb12The honey dijon WAY overpowered the beets and the mint! A fraction of the amount would add some zing, without drowning the beets out.
SuburbanMomDelicious. 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.
Chouettes
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