Rule #301: Beets are delicious.
Yes, yes it is a rule now. It’s just how things are. I promise once you taste these unbelievably good for you bites of yummy, you’re never going to remember beets as that “yuck” vegetable ever again. Time to get rid of that, “I’ll give you beets for dinner if you don’t stop that @$&^@*#” stigma.
Apparently, beets are good for you. Like really good for you. Check out this article that tells you more, but basically… here’s what they can do for you:
They make your heart work better.
They make your brain work better.
They make your liver work better.
They make your tummy work better.
So, to summarize: beets are good for you. But also, they’re delicious.
Let’s be real though… beets are messy. I mean, all that pink goodness can leave your hands looking quite questionable in a county jail line-up if you know what I mean. I’ve ruined too many a good manicure making these little puppies. So, to combat this Pink Peeling Predicament, I decided to purchase some gloves at the local Target (pronounced Tarrrzzjjjjeeiiigghhht). I wore these while I peeled the beets, cut them, and when I tossed them in the vinaigrette. I’m happy to report my manicure is still well intact.
First things first, ya peel yer beets (same as ya do taters).
And here’s our cast of characters for this evening’s side dish: beets, red wine vinegar, rosemary, pinch ‘o’ sugar, Dijon mustard, Kosher salt, black pepper, and EVOO (extra-virgin olive oil).
Measure all your ingredients in a large measuring cup.
Give it all a good whisk until it looks like so:
Cut your beets into wedges (highly suggest the gloves for this step), then pour the vinaigrette over the beets.
Give them a good toss and pour everything into a glass baking dish (I use my trusty 13×9 Pyrex). Make sure the beets are in as even a layer as you can get them.
Roast at 400 for about 50 minutes, sprinkle with some goat cheese and extra rosemary and voila! Healthy, delicious beet-y goodness.
I’ve had tons of non-beet-leivers (get it? wait… was that too far? too pun-ny? okay, sorry…) who’ve tried these and LOVED them. I promise that vinaigrette + goat cheese will not steer you wrong, my friend.
Meet your new favorite vegetable.
Roasted Beets with Dijon Vinaigrette and Goat Cheese
1/2 cup EVOO
1/4 cup red wine vinegar
1 tbs. fresh rosemary, chopped
Pinch of Kosher salt
Pinch of freshly ground black pepper
Pinch of white sugar
1 tbs. Dijon mustard
2 lb. beets, peeled and cut into wedges
2 oz. goat cheese, crumbled
Preheat the oven to 400.
In a large measuring cup, measure out the EVOO and red wine vinegar. Add in remaining ingredients through Dijon mustard. Whisk until well combined.
In a large bowl, combine beets and Dijon vinaigrette. Toss to combine. Pour into a 13×9 Pyrex dish (or other oven proof dish). Make sure beets are in one even layer.
Roast at 400 for 50 minutes, tossing and flipping the beets halfway through.
Sprinkle goat cheese over the beets and garnish with more rosemary if desired.