Both rustic and refined, this mustard roasted beets recipe is full of sweet, earthy flavor. Dijon mustard and lemon juice tossed into a zingy citronette serve to further enhance the appetizing vegetarian delicacy. Dish up the roasted beets alone as a tasty side dish or dress them up with a bed of greens for an amazing salad.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings
- 2 pound beets
- 1 tablespoon olive oil
- 1/4 cup finely chopped scallions
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
How to make roasted beets with mustard:
Preheat the oven to 425F. Scrub the beets and remove the greens. Toss the beets in the olive oil and roast them on a foil-lined baking sheet for 30 to 35 minutes, until they are tender. Wait until the beets are cool enough to handle easily and then slip off their skins.
Coarsely chop the beets and toss them with the chopped scallions, Dijon mustard, lemon juice, salt, and pepper. Serve the roast beets with mustard warm or chilled as a salad.
This mustard roasted beet salad recipe makes 4 to 6 servings.