This recipe for Roasted Beets with White Balsamic and Citrus Dressing showcases tender roasted beets. While the beets are still warm, they’re tossed in a balsamic and citrus dressing.
Roasted Beets with White Balsamic and Citrus Dressing
- 8 ounces (4 to 5 medium) beets
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- 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)
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 9x13-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.