Honey Dijon Roasted Beets

Honey Dijon Roasted Beets
Honey Dijon Roasted Beets
I love roasted vegetables of all types--but these beets--these things are seriously good. Nothing quite matches the intensity of beets. Roasting them brings out a hearty full expression of the vegetable. The beets become sweet and tender, developing a deeply fruity and slightly nutty flavor. In this recipe the delightful combination of sweetness and earthiness of the roasted beets is highlighted with the tang of mustard.
  • Preparing Time: 15 minutes
  • Total Time: 45 minutes
  • Served Person: 6
thanksgiving savory side dish creamy fall american side dish vegetables mint lemon juice mustard butter olive oil beets roast saute hanukkah thanksgivukkah tgh savoryside thanksgiving vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains honey pescatarian
  • salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 2 pounds fresh red beets
  • 3 tablespoons unsalted butter
  • 1/2 cup honey dijon mustard
  • 3 tablespoons fresh mint chopped, (optional)
  • Carbohydrate 15.9837676948373 g
  • Cholesterol 15.265 mg
  • Fat 8.98865067868065 g
  • Fiber 5.09749537960638 g
  • Protein 3.47205238839627 g
  • Saturated Fat 4.0398668134536 g
  • Serving Size 1 1 Serving (186g)
  • Sodium 372.477100187581 mg
  • Sugar 10.886272315231 g
  • Trans Fat 0.578090703010985 g
  • Calories 150 calories

Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large. Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size. Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper. Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets. Makes 4 to 6 servings.

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