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Beets in Roasted Garlic Vinaigrette

Roasting beets brings out their natural sweetness and retains their gorgeous color. Tossed with vinaigrette and topped with toasted nuts, these beet wedges make a great salad.

At a glance
Main Ingredient
Beans/Legumes
Cuisine Type
American
Menu Part
Side Dish
Serves
8
Yield: 8

Ingredients

Vinaigrette:
1 head garlic, roasted
3 tbsp. Sherry wine vinegar
1 tbsp. Dijon mustard
Salt and pepper
3⁄4 cup olive oil
3 lb. red and golden beets
1⁄2 cup walnuts, toasted and coarsely chopped

Methods/Steps

1. In a large bowl, mash the garlic to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.

2. While whisking, drizzle oil into mixture gradually until fully incorporated.

3. Roast whole beets until tender, peel, and cut into wedges. Toss in vinaigrette, and top with toasted nuts.

Related Terms:

Beans/Legumes, American, Side Dish

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