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Ingredients
Scale
- 2 large beets, washed and peeled (peeling is optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dark balsamic vinegar
- 2–3 teaspoons honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C) and prepare the vinaigrette by whisking olive oil, dark balsamic vinegar, honey, and Dijon mustard.
- Spiralize the beets into shapes and arrange them on a lined baking sheet.
- Drizzle with olive oil, and season with sea salt and black pepper.
- Roast the beets for 10-13 minutes until tender.
- Transfer warm beets to a bowl, add the vinaigrette, and stir to coat.
- Serve warm or at room temperature for best flavor.
Notes
Ensure your beets are fresh for the best flavor.
Adjust the vinaigrette sweetness based on preference.
For extra crunch, sprinkle with toasted nuts or seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Calories: 150
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg