Beets With Balsamic-Orange Dressing
photo by Linky
- Ready In:
- 1hr 50mins
- 2 lbs beets, try to pick similarly sized ones
- 2 tablespoons honey
- 1⁄4 cup port wine
- 1⁄3 cup orange juice
- 1⁄3 cup balsamic vinegar
- 1⁄2 teaspoon thyme
- 1 tablespoon Dijon mustard
- Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
- While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
- Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
- Serve warm or at room temperature.
- Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.
Questions & Replies
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The family really enjoyed this...I love beets but never made them fresh...always used canned...what a lovely "RED" experience this was. It took exactly 1 hour for the beets to get tender...I used fresh thyme and served it at room temperature. This paired well with recipe #459485...Thanks for posting it...:)
We enjoyed this salad very much and I would do it again.<br/>I boiled the sauce until it was reduced to half volume and we didn't have leftovers!<br/>I used fresh oranges, dried thyme (fresh only for decoration), dark balsamic vinegar and dijon moutarde with grains.<br/>My family was happy with this salda.<br/>I recommend to try this salad also to all those who usually doesn't like beets!<br/>Thanks a lot for this posting!
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My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!