Try a variety of beets in this dish. The simple Dijon vinaigrette really makes the earthy beet flavor sing.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Discard greens from beets and cut off the stems and root ends. Scrub the beets well and cut in half lengthwise. Toss the beets with oil on a baking sheet with sides. Arrange cut-side down and roast until tender when pierced with a fork, about 30 minutes. Let cool for 5 minutes, then peel off and discard the skins.

  • Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.

Nutrition Facts

122 calories; protein 3.8g 8% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 6.5g 26% DV; sugars 15.6g; fat 2.7g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 137.8IU 3% DV; vitamin c 13.8mg 23% DV; folate 252mcg 63% DV; calcium 41.4mg 4% DV; iron 1.9mg 11% DV; magnesium 53.8mg 19% DV; potassium 759.3mg 21% DV; sodium 420.8mg 17% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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Rating: 4 stars
Pleasing to a non-beet eater Our garden beets are plentiful and our non-beet eating daughter is visiting. She feels all beets taste like dirt. However she was willing to try these roasted beets with mustard vinaigrette and actually liked them! Amazing! They are quite delicious and a recipe I'm adding to my beet repertoire and sharing with my beet eating friends. Read More