Roasted Marinated Beets With Vinaigrette
photo by Joanne M.
- Ready In:
- 2hrs 40mins
- Ingredients:
- 10
- Yields:
-
2 1/2 lbs.
- Serves:
- 6-8
ingredients
- 2 1⁄2 lbs beets, washed & tops removed
- raspberry vinegar
- 1 1⁄2 tablespoons butter
- 2 tablespoons honey
- salt and pepper (to taste)
-
For vinaigrette
- 1⁄2 cup red wine or 1/2 cup raspberry vinegar
- 1⁄4 cup honey
- 3 shallots, finely diced
- 1⁄2 cup grapeseed oil
- salt and pepper (to taste)
directions
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
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Reviews
-
I found this recipe last year because someone had given me a bunch of beets from their garden. It was the BEST recipe EVER!!!! Better than any beet I've had in an upscale restaurant. This year I was given beets again and I panicked because I could't find this recipe! Luckily I had saved it to my iPad! YAY! Made them again. Used the exact recipe and it was delicious. I really like these beets on a salad or along side my cottage cheese.
RECIPE SUBMITTED BY
Epi Curious
Windermere, 48