Roasted Beets with Vinaigrette


1 pound of beetroot
6 tablespoons extra virgin olive oil
½ cup walnuts
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 teaspoon Dijon mustard
1½ tablespoons fresh dill, minced
Salt and pepper


1.)   Preheat oven to 400°F. Wash beets and trim off the dangling roots.
2.)   Rub beets with 1-2 tablespoons of olive oil and sprinkle with pinch of salt. Place in shallow baking pan, cover with foil and roast for 1 hour.
3.)   Allow beets to cool before gently removing the skin and slicing thinly.
4.)   Meanwhile, toss walnuts with 1 tablespoon of olive oil and toast in oven until fragrant, about 5 minutes.
5.)   Whisk vinegar, garlic, mustard, dill and remaining olive oil until thoroughly combined. Salt and pepper to taste.
6.)   Toss roasted beets and walnuts with dressing in a medium bowl and serve.

And, don’t forget to eat the beet greens, too!

Source: South Durham Farmers’ Market


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