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

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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

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, 2 g mono); 0 mg cholesterol; 23 g carbohydrate; 4 g protein; 7 g fiber; 348 mg sodium; 759 mg potassium.
Nutrition bonus: Folate (63% daily value), Vitamin C (23% dv), Potassium (22% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat