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Roasted Beets With Orange Dressing

serves 2-3

I am not willing to declare a reckless love affair with beets, but these are without question the most palatable beets I have had.

Read more about this recipe at VeganYumYum.


1 bunch medium beets, stems trimmed

2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh herbs, for instance dill & tarragon
1 medium shallot, minced
1/2 cup extra virgin olive oil


prep: 15 minutes
total: 1 hour


aluminum foil
paper towel


1. Preheat oven to 400F. Wrap beets in foil, place on baking sheet and roast until tender, about one hour.

2. Meanwhile, make the dressing by whisking together all ingredients but olive oil. Slowly drizzle in oil while whisking.

3. Use a paper towel to remove skins from warm beets by rubbing gently. Slice beets into 1/4-inch slices and toss in dressing. Serve room temperature or chilled. Wear gloves, unless you want pink hands!

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