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Roast Beets with Apple Cider Vinaigrette

By: JoeC
Date: Dec 16, 2008 1:06 PM

Cuisine: American

Response to:

Holiday Recipes & Cooking Tips

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Roast Beets with Apple Cider Vinaigrette

Beetroots are incredibly nutritious and simple to prepare. Soften their sweet, earthy flavors with an overnight soak in extra-virgin olive oil, apple cider vinegar and honey. After a quick trip in the oven, add these immaculately crimson rounds to the winter table for a healthy snap to each bite.

Prep and Cook

Ingredients

Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Cook Method: Roast

2 pounds beets (about 2 bunches of medium beets)
1/4 cup apple cider vinegar
3/4 cup olive oil
1 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Cut the top leaves off the beetroots and reserve for other use.
Peel the skin from the beets and slice into quarter-inch thick rounds. Sprinkle salt and pepper on the beets.
Make vinaigrette by drizzling olive oil into apple cider vinegar as you quickly whisk to emulsify the oil and vinegar. They should combine without any oil separation. Whisk in the honey.
Put the beet slices in a plastic bag and pour the vinaigrette over them. Marinate the beets overnight, or at least 2 hours if you are in a rush.
Preheat the oven to 350 degrees Fahrenheit.
Roast the beet slices on a lightly oiled sheet pan for approximately 35 to 40 minutes. Make sure to spread the beet slices so they do not form stacks. They should darken and glisten, particularly on the edges. Though the slices will soften, they should still be pliant with a mild snap to each bite.