Last week, I came across a bumper crop of beets at the farmer’s market and they were so gorgeous, I couldn’t pass them up. Sweet and earthy, nothing comes close to a roasted beet, except maybe a pickled one. Way back in the day (the glorious 80’s) when steakhouses ruled Dallas, I remember going out for dinner with my parents and bypassing steak for the briny pickled beets on the salad bar. These days, pickled beets don’t last a second in this house — we all adore them. So, when I crave those zesty purple beauties and there are none in sight, I simply create a dish that’sthe perfect combination of tender roasted beets, a hint of shallot, and that vinegary tanginess pickled vegetables are famous for.
Roasted Beets and Shallots with Mustard Vinaigrette
It all begins with a fast and easy prep, preheating the oven and drizzling olive oil. No hours of peeling here. I let the oven do all of the work. Once the beets and shallots are tender, I simply rub the skins off the beets with a paper towel and easily remove the peel off of the shallots.
While the beets are roasting, whisk together a few ingredients for the vinaigrette. This is one of my family’s favorite dressings. There are so many things going on here, bright Dijon mustard, deep sherry vinegar, fresh ginger, and a touch of honey that create a deep beautiful flavor to add to so many dishes.
Once the beets and shallots are peeled, return them to the roasting pan and drizzle the delectable vinaigrette over.
The mustard and ginger notes will tangle with the caramelized shallot flavor creating insane layers of deliciousness.
After everything is tossed together, serve immediately hot or even better, cold.
The best part, as a root vegetable with multiple seasons, we can enjoy this dish practically year round — let me tell you, I’d have this at a summer picnic over potato salad any day.
A beautiful side dish to be eaten hot or cold, Roasted Beets and Shallots with Mustard Vinaigrette combines the delicious flavors of sweet beets, caramelized shallots, and a tangy vinaigrette with hints of ginger and honey.
- 10 to 12 small beets, washed and scrubbed
- 4 shallots, sliced in half
- 7 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoon dijon mustard
- 1 teaspoon grated ginger
- 1/2 teaspoon honey
- Pinch salt and pepper
- 1/2 tablespoon fresh thyme (optional)
- Preheat oven to 425°F.
- In a roasting pan or a large cast iron skillet, toss beets and shallots with 2 tablespoons of olive oil. Cover tightly with foil and place in the oven. Roast for 50 minutes or until the beets are fork tender. Remove from the oven and allow to sit for 10 minutes to slightly cool before peeling.
- While the beets and shallots are roasting, prepare the vinaigrette. In a large bowl combine the remaining olive oil, vinegar, mustard, ginger, honey, salt, and pepper. Whisk vigorously until combined. Set aside until needed.
- With your hands (a paper towel also works very well) rub the peel off of the beets. Remove the skins from the shallots as well. With a knife, slice the beets in quarters and return the beets and shallots to the roasting pan.
- Add the mustard vinaigrette to the roasted beets and shallots and toss to combine. Garnish with thyme, if desired.
- Serve warm or cold.
by Meredith Steele