30 October 2012

Roasted Beetroot In Rosemary Dijon Dressing

Beetroot doesn't always come sliced in tins, ready to put on a salad sandwich.  Whole baby beetroot are just delicious when they are roasted. If you aren't a tinned beetroot fan, try them prepared this way, they are divine and nothing like the briny tinned version.

1.5kg small beetroots
4 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 tbsp red wine vinegar
1 tbsp fresh rosemary, chopped

Preheat oven to 200 degrees Celsius. Scrub the beetroot well and trim leaving 2cmh stem and root intact. Place beetroot in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well. Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.

Make the dressing by putting whisking together the mustard, orange juice, sugar, and red wine vinegar in a large bowl.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil. Whisk until dressing thickens, then add rosemary, stir, and set aside.

Now that the beetroot are cool enough to handle rub them with paper towels to remove the skins.

Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine. Let the mixture stay out at room temperature for about 30 minutes so flavours combine.

Serve at room temperature as a side dish or as a salad by spooning over mixed lettuce greens. Serves 4 to 6.

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