Sweet and earthy, roasted beets go exceptionally well with a pungent, zesty vinaigrette made with finely diced shallots, whole grain mustard and red wine vinegar. Perfect as a paleo side dish with meat, fish or vegetarian mains or can be enjoyed by itself over leafy greens.
Ingredients
For beet roasting
- 4 medium to large beets raw, peeled and cut into small wedges (about 6-8 per beet)
- 1/2 teaspoon cumin seed powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the vinaigrette
- 1/2 red onion or 2 small shallots, finely chopped (the smaller the better)
- 1 tablespoon wholegrain mustard Dijon is also fine
- 1 clove of garlic grated or finely diced
- 4 tablespoons red wine vinegar
- 8 tablespoons olive oil
- 1 tablespoon water
- 1/4 teaspoon salt
- Pinch of pepper
To serve:
- 1/4 cup almonds or other nuts, toasted or roasted and crushed
- 2 tablespoons chopped coriander/cilantro or parsley
Instructions
- Preheat the oven to 200 C / 400 F.
- Peel the beets (I do this under running water or you can use some gloves) and cut off the hard ends. Cut them into small wedges (about 6-8 per beet) and I suggest doing it on a piece of baking paper over a chopping board as to not stain the wood.
- Transfer the beets to a bowl and toss with olive oil, cumin and salt. Transfer onto a flat baking sheet lined with baking paper or grease with olive oil. Roast for 45 minutes, rotating the tray and flipping the beets over half way.
- In the meantime, prepare the dressing by mixing all of the ingredients in a bowl. Set aside to marinate.
- If using raw almonds, you can then also toast those in a pan or in the oven at the same time.
- Once cooked, transfer the beets to a large plate and drizzle all over with the shallot dressing. You can use half, to begin with, and serve the rest on the table. Sprinkle with crushed nuts and chopped herbs.
Nutrition
Calories: 374kcal | Carbohydrates: 4g | Protein: 2g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.003g | Sodium: 481mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved