This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.