Roasted Beets with Orange Vinaigrette

Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper. If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.

Yield: Makes about 7 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 2.7%
  • Protein: 1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 7.5g
  • Fiber: 0.6g
  • Sodium: 333mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 1/2 pounds (including tops) golden, pink, or red beets (each 2 to 3 in. wide; see notes), rinsed and greens trimmed and discarded or reserved for another use
  • 6 tablespoons orange juice
  • 3 tablespoons champagne vinegar or white wine vinegar
  • 2 tablespoons minced shallots
  • 1 teaspoon salt
  • Pepper

Preparation

  1. 1. Place beets in a 9- by 13-inch baking pan. Add 1/2 inch water. Cover tightly with foil and bake in a 375° regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2-inch wedges.
  2. 2. Meanwhile, in a bowl, combine orange juice, vinegar, shallots, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.
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