Roasted beets with orange and mint

1
1
1
Smartpoints value per serving
Total Time
1 hr 10 min
Prep
5 min
Cook
45 min
Serves
4
Difficulty
Easy
We love the flavor and texture of roasted beets. After they're tender, it's super-easy to rub off the skins with some paper towels. Combine them with sliced shallots, fresh mint leaves, olive oil, white balsamic vinegar, and some orange zest, and this showstopper of a side dish is ready to go. The savory beets pair well with citrusy orange and tangy mint, and when mixed all together is an explosion of color and texture. This dish goes nicely with grilled chicken breasts, pork chops, or white fish. You can use a variety of beets to dress it up and change the presentation: Try golden or yellow beets and chioggia (striped) beets.

Ingredients

uncooked beets

1½ pound(s), small size

uncooked shallot(s)

1 small, thinly sliced

fresh mint leaves

2 Tbsp, thinly sliced

olive oil

2 tsp

white balsamic vinegar

2 tsp

orange zest

1 tsp, grated

table salt

¼ tsp

black pepper

tsp

Instructions

  1. Preheat oven to 400°F.
  2. Trim beets, leaving root and 1 inch of stem intact; scrub skins. Wrap beets tightly in foil and place directly on oven rack; roast until beets are fork-tender, 45–60 minutes. Unwrap beets and let cool.
  3. When beets are cool enough to handle, with paper towel, rub off skins. Cut each beet in half or into quarters, depending on size. Transfer beets to medium bowl; stir in shallot, mint, oil, vinegar, orange zest, salt, and pepper.
  4. Per serving: 3/4 cup

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