Roasted Beets

Roasted Beets

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • beets, scrubbed: 2 1/2 lbs
  • olive oil: 6 tbsp
  • shallot, minced: 1
  • champagne vinegar: 2 tbsp
  • honey: 2 tsp
  • Dijon mustard: 1 tsp
  • salt: 1/2 tsp

  1. Turn the function selection dial to convection and preheat the oven to 425ºF.
  2. Wrap the beets in foil. Place on the baking tray and bake until the beets are fork-tender, about 1 hour. Unwrap the beets and let stand until cool enough to handle.
  3. Meanwhile, whisk together the shallot, vinegar, honey, mustard, and salt in large bowl.
  4. Peel the beets by slipping off the skins, then cut them into quarters. Transfer to the bowl with the dressing and toss to coat well. Serve chilled or at room temperature.

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