Roasted Beets with Mustard

1 Review
From: EatingWell Magazine Holiday Issue 1996

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

Ingredients 4 servings

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  • 2 pounds small beets, (12-16 beets)
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup sliced scallions
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • Salt & freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Preheat oven to 425 °F.
  2. 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.
  3. Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.

Nutrition information

  • Per serving: 122 calories; 3 g fat(0 g sat); 7 g fiber; 22 g carbohydrates; 4 g protein; 252 mcg folate; 0 mg cholesterol; 16 g sugars; 0 g added sugars; 138 IU vitamin A; 14 mg vitamin C; 41 mg calcium; 2 mg iron; 421 mg sodium; 759 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

Reviews 1

July 31, 2015
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By: nonikelly
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.