Roasted Beets with Balsamic/Orange Dressing

A tangy and sweet side dish using fresh roasted beets, a nice alternative to canned pickled beets while beets are in season at the Farmers Market!

Get out:
1 pair rubber gloves
Small Pyrex glass baking dish

6 average sized beets
Olive oil
Salt, Pepper

Heat oven to 425

Put on your gloves and cut ends off beets and peel, then cut each beet into 1/2 inch cubes

In a large bowl, combine beet cubes with a few tablespoons of olive oil - add salt and pepper

Transfer to baking dish and bake 30-40 min., until beets are tender if pierced with fork
(Check and stir beets in 10-20 min. intervals to ensure even cooking)

Dressing for Beets

Dressing for Beets

·  1/4 cup fresh orange juice

·  1 1/2 teaspoons sugar

·  1 1/2 teaspoons balsamic vinegar

·  1 teaspoon Dijon mustard

·  1/2 teaspoon extra-virgin olive oil

·  Salt and freshly ground pepper 

Combine all in measuring cup or small bowl and stir with a wire whisk, pour over beets
Transfer beets in dressing to Tupperware and refrigerate a few hours to meld flavors
(shake container now and then as you think of it to evenly cover beets)

Serve cold or at room temperature
*Will keep 2-3 days in the refrigerator