Roasted Beets with Herb Citrus Dressing

By Jill Nussinow
The combination of citrus and beets can’t be beat; the citrus acidity brings out the sweetness in the beets, making this a wonderful salad in the winter or any time of year.
  • Course: Side Dish


  • chopped parsley and basil or cilantro
  • Dijon Mustard
  • Extra Virgin Olive Oil
  • Juice of 1 lime
  • Juice of 1 orange
  • olive oil
  • red
  • gold or Chioggia beets
  • Salt
  • Salt and pepper
  • Water


  1. Preheat oven to 450°F
  2. Trim the tops off the beets but leave the tails. Rub the beets with a little oil. Put in a baking dish with the 1/4 cup water. Cover the dish and put in the oven. Test for doneness by inserting a sharp knife after 30 minutes. They may take up to 1 hour to cook, depending on their size. When they are done, let them cool a bit, then peel them and cut them either into rounds, half-rounds or chunks. Season with salt and pepper.
  3. Combine the dressing ingredients – the orange juice through parsley. Dress the beets. Serve warm or chilled. You can also serve this over greens as a salad.
  4. Tips & Techniques