Roasted Beets with Mustard

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

Roasted Beets with Mustard

Makes: 4 servings

Active Time:

Total Time:


  • 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.


Per serving: 122 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat

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Recipe Categories

Preparation/ Technique

Type of Dish
Side dish, vegetable
Ease of Preparation
Total Time
1 hour or less
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