This recipe for Roasted Beets with White Balsamic Dressing showcases tender roasted beets. While the beets are still warm, they’re tossed in a delicious balsamic and citrus flavored dressing.
Roasted Beets
In my humble and honest opinion, roasting beets is the best way to eat them! They’re earthy and and smoky and tasty. They’re pretty good to eat all on their own, or you can add a dressing or some crumbled cheese and nuts to them. They happen to make a fabulous side dish for dinner.
🛒 Ingredients Needed:
- beets
- extra virgin olive oil
- kosher salt and sea salt
- freshly ground black pepper
- orange juice
- white balsamic vinegar
- freshly squeezed lemon juice
- chopped chives, for garnish (optional)
✏️ How to make Roasted Beets:
The full, printable recipe is at the end of this post.
ROAST THE BEETS:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9×13-inch (or similar) baking dish. Toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer.
- Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.
DRESSING and FINISHING:
- Meanwhile, in a small bowl, whisk the orange juice, vinegar, lemon juice, salt and pepper until the salt has dissolved.
- While the beets are still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary.
➡️ Tips and Substitutions:
- You must use fresh beets for this recipe. Don’t use marinated beets. Don’t use canned. Use fresh only!
- Why use white balsamic vinegar? You’ll use the white version of balsamic vinegar so the finished bowl of beets won’t look ugly! It’s the same with my recipe for Triple Berry Salad. The recipe calls for using white balsamic vinegar to avoid an ugly-looking salad!
❤️ What I Love About This Recipe:
- Roasting brings out the natural sugars in beets, caramelizing them slightly and enhancing their sweetness.
- You can enjoy them on their own as a side dish, toss them in salads, or even incorporate them into sandwiches and wraps.
- This recipe can be used for any color/variety of beets.
Favorite Beet Recipes:
Roasted Beets with White Balsamic Dressing
Warm roasted beets are tossed in a delicious citrus dressing.
Ingredients
BEETS:
- 8 ounces (4 to 5 medium) beets
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
CITRUS DRESSING:
- ¼ cup freshly squeezed orange juice, strained
- 1 tablespoon white balsamic vinegar
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon sea salt (or more to taste)
- freshly ground black pepper
- 1 to 2 tablespoons chopped fresh chives (optional)
Instructions
ROAST THE BEETS:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9×13-inch (or similar) baking dish. Toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer.
- Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.
DRESSING and FINISHING:
- Meanwhile, in a small bowl, whisk the orange juice, vinegar, lemon juice, salt and pepper until the salt has dissolved.
- While the beets are still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary. Serve at room temperature or gently warmed, topped with chives, if using.
Nutrition
Serving: 1serving, Calories: 97kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 336mg, Potassium: 224mg, Fiber: 2g, Sugar: 6g, Vitamin A: 83IU, Vitamin C: 11mg, Calcium: 13mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t see where the weight watcher points are listed?
This recipe works with WW, but I have stopped sharing points. Their program keeps changing. You can input the ingredients in their points calculator to see how many points.
I love this recipe and have been making it ever since it first appeared in Fine Cooking. I have added a couple of notes to my recipe. First: this is a great make ahead recipe as it can be served at room temperature. The second note I made was that the dressing is way too much for the recipe and better suited to 3 lbs. of beets at least. Everyone I have ever served this recipe to simply loves it!