Beets are hearty, delicious and so good for you. Red beets tend to stain everything in their path, so if you're using a combination of red and gold, keep the two colours slightly separated when roasting.
- Prep time 25 minutes
- Total time 1 hour & 45 minutes
Ingredients
Pistachio Vinaigrette:
Method
Toss together beets, oil, pepper and salt; spread on parchment paper–lined rimmed baking sheet. Roast on bottom rack in 375°F (190°C) oven, stirring once, for 30 minutes. Add pearl onions to pan; roast, stirring once halfway through, until onions are golden and tender, about 1 hour.
Pistachio Vinaigrette: Meanwhile, in bowl, whisk together shallot, lemon juice, mustard, sugar, pepper and salt; whisk in oil until combined. Whisk in parsley and pistachios. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Toss vinaigrette with beet mixture. Serve warm or at room temperature.
Tip from The Test Kitchen: Peeling pearl onions can be tedious, but we use a method that makes it much easier. In a saucepan of boiling water, blanch the onions for 1 minute. Drain, then rinse under cold water. The skins should slip off easily.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 4 g
- Sodium 180 mg
- Sugars 13 g
- Protein 3 g
- Calories 180.0
- Total fat 12 g
- Potassium 513 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 11.0
- Folate 55.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 20.0
