Roasted Beets with Lemon Vinaigrette
- 2-2 ½ pounds beets, stems and leaves trimmed, washed, peeled lightly
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
Lemon Vinaigrette
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons olive oil
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 425° F. Cut whole beets into wedges/chunks. Toss in large bowl with olive oil and salt and pepper. Place on foil-lined rimmed baking sheet (18×13-inch). Roast until fork-tender, about 30 to 40 minutes. Cool. Whisk all lemon vinaigrette ingredients together in small bowl. Pour over beets in serving dish and toss. Makes about 4-6 servings.
Recipe by Culinary Nutritionist & Registered Dietitian Kim Galeaz.