Roasted Beets with Shallot and Orange Dressing

12 Mar

I have never really thought of eating beets.  I normally pass by them in the grocery store.  However, one night when I was out for dinner at The Keg, my side seasonal vegetable was roasted beets.

Hmmmm, I wasn’t sure if I was going to like them or not, so I timidly took a bite, and guess what?  I was hooked.  These beets were delicious!  I don’t know why I had been passing them by all this time!

Naturally, I bought some at my next trip to the grocery store.  I wasn’t sure how to prepare them, so I took down a few of my cookbooks and started browsing through recipes.  I found quite a few for pickled beets or Harvard Beets, but I wanted to find a recipe that roasted the beets in the oven.

My answer for a roasted beet recipe came from the main {recipes} cookbook.  These are absolutely delicious.  The combination of roasted beets with a shallot and orange dressing was absolutely scrumptious.  The brightness of the orange zest and the sharpness of the shallot really ramps up the flavour for these roasted beets.

As you likely already know, when you are working with beets, be sure to wear an apron and gloves, as that bright red juice gets everywhere and it stains.  But, it is totally worth it to find a new tasty and healthy vegetable to add into our meal rotation. 🙂

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Adapted from:

the main {recipes}
Anthony Sedlak


  • 4 beets (stems trimmed)
  • 1 tbsp olive oil
  • 1 tbsp minced shallot
  • 1 tsp orange zest
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • salt & pepper
  • 2 tbsp chopped chives


  1. Preheat oven to 400°F.
  2. Rinse beets and drizzle with olive oil.  Wrap beets in foil and place in preheated oven until tender (45-60 minutes)
  3. Cool and peel beets.  Slice beets into wedges.
  4. To make the dressing for the beets whisk together the shallot, orange zest, vinegar and olive oil.  Season with salt and pepper.
  5. Just before serving, toss beets with dressing and top with the chopped chives.
  6. Enjoy!
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Posted by on March 12, 2012 in Side Dishes, Vegetables


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