Roasted Beets with Citrus Marinade
Author: Sweet Green Kitchen’s Jen Jones
1 bunch of Beets (approximately 3)
1 shallot – thinly sliced
1 Tablespoon Olive Oil, plus a little extra for drizzling
1 Tablespoon Lemon Juice – freshly squeezed from about ¼-1/2 lemon
1 Tablespoon Orange Juice
Lemon Zest – from about ½ – 1 whole lemon
Salt & Pepper to taste
Small handful Parsley – chopped
Preheat Oven to 400
Prepare Beets – Wash, peel, trim and cut into bite size pieces. Place beets in a small casserole dish and drizzle lightly with Olive Oil. Cover with foil. Roast in a 400 F degree oven for about 45 minutes to 1 hour, until cooked through. You’ll know the beets are cooked when you can easily pierce them with a fork.
Meanwhile, prepare the dressing. In a small bowl add the thinly sliced shallot and the remaining dressing ingredients, except the parsley. Stir to combine. Allow the dressing to sit for a bit to allow the shallots to pickle slightly.
When the beets have cooled, but are still a bit warm, pour the dressing over and toss to coat all the beets. The warm beets will absorb the dressing nicely. When they have cooled a bit more, sprinkle with the chopped parsley and stir to combine. Allow the beets to cool completely before serving.
Leftover beets are fantastic when stored in the refrigerator. They will keep for several days.
Enjoy marinated beets as a side dish or tossed with a salad of baby spinach and crumbled goat cheese or any salad of your choice.