Roasted Beets with Golden Vinaigrette & Toasted Almonds

Italian heirloom beets (from CSA Week #7) have concentric rings of pink and white. Gorgeous!  But it turns out when roasted, they just turn pink and some turn gold. I had no idea I would lose the gorgeous interior but no worries, they are delicious.

Roasted Beets
2 bunches heirloom Chiogga Beets 

Cut beets from stems. (Save the greens.*) Wrap in tin foil and roast in a 400 oven for 45 to 50 minutes depending on the size of the beets. They should be soft. Run under cold water and peel. (You can stop here and refrigerate the beets until ready to eat.) Slice the beets. 

Golden Vinaigrette
3 tablespoons olive oil
2 tablespoon white balsamic vinegar
2 teaspoons agave
1/4 teaspoon pink salt

Whisk together. This is a lot of dressing, so use enough for the beets and save the rest.

Pour vinaigrette over sliced beets. Top with toasted almonds and a sprig of lemon basil flowers. Enjoy!

* Sauté the greens just like any other green such as cauliflower greens, kale, or swiss chard.

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