Whole Roasted Beets with Vinaigrette
Wedges of whole roasted golden beets and red beets with balsamic vinaigrette. This roasted beet salad is easy to make, looks beautiful, is highly nutritious and tastes incredible.
Servings: 4 servings
Calories: 138kcal
Ingredients
Ingredients:
- 1 ½ lbs. beets trimmed
- 2 Tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon white vinegar
- ¼ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon fresh parsley minced
Instructions
- Preheat oven to 425, unless using the instant pot.
- Wash and trim beets.
Instant Pot
- Insert rack. Place beets onto rack. Add 1 cup water. Seal valve. Set on high pressure for 20 minutes. Use quick release. For small beets set for 17 minutes. Larger beets will need about 25 minutes.
Oven Roasting
- Place trimmed beets in dutch oven or ceramic or glass baking dish. Add ½" water. Cover with lid or parchment then aluminum foil, tightly sealed. Bake medium sized beets for 1 hour, 1 hour 20 minutes for larger beets.
- Beets are done when they are tender when pierced with a fork.
- When beets are cool enough to handle, rub skins off. Use a small knife or wear a glove so your hands don't turn red.
- Drizzle olive oil and vinegar over beets while they are still warm, sprinkle with salt, pepper and parsley and mix well. Taste for seasoning adding more s+p as needed.
Notes
BEET GREENS: Save the beet greens to use in a different recipe. Beet Greens are highly nutritious! They can be lightly sautéed with olive oil, garlic, a bit of salt and pepper and served warm; use them raw, as part of a green salad, sliced super thin; incorporate wilted beet greens into a rice or whole grain dish for color and a nutritional boost.
- SERVE: Serve cold or at room temperature on top of salad greens, use whole roasted beets in hummus or serve roasted beet salad as a simple side dish.
- PREP AHEAD: Roast beets whole. Store in airtight container in fridge until ready to prepare salad, up to one week.
- STORE: Store roasted beetroot salad in airtight container in the fridge for up to a week. Sprinkle with additional fresh chopped parsley to freshen up.
- FREEZE: Roasted whole beets can be frozen for up to 3 months. Wrap in unbleached parchment and then aluminum foil or freezer safe bags.
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 264mg | Fiber: 3g | Sugar: 14g