Lemon Roasted Beets 

Serves 8 to 10
IngredientsRoasted Beet Salad

6 medium bulbs ( 2 lbs.)

3 tablespoons olive oil (1 for roasting with beets and 2 with dressing)

Juice from 1 lemon ( at least 2 tablespoons)

½ tablespoon Dijon mustard

1 tablespoons extra virgin olive oil

½ large white onion (thinly sliced)

3 cloves of garlic minced

½ tablespoon raw honey

¼ cup fresh chopped parsley and basil

Directions for beets

Preheat oven to 450°F.
Peel the beets and cut into small pieces.  Place beets in foil and add 1 tablespoon of olive oil.  Add salt and pepper as needed. 

Cover with foil and roast for 20 to 30 min until softer.  Not too soft.  Don’t want to overcook them.  Stab with fork and should be a little soft to stab.   When done set aside.

Directions for dressing

In large mixing bowl add 2 tablespoons olive oil. 
Add juice of the lemon
Add ½ tablespoon Dijon mustard.
1.2 tablespoon raw honey
Add garlic, chopped parsley and basil
Add sliced onions and mix in beets.

Refrigerate overnight or serve immediately.  Good hot or cold.  I like it better after it has been marinating in lemon dressing

Lemon Roasted Beets
Serves 8
Refrigerate overnight or serve immediately. Good hot or cold. I like it better after it has been marinating in lemon dressing
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. Ingredients
  2. • 6 medium bulbs ( 2 lbs.)
  3. • 3 tablespoons olive oil (1 for roasting with beets and 2 with dressing)
  4. • Juice from 1 lemon ( at least 2 tablespoons)
  5. • ½ tablespoon Dijon mustard
  6. • 1 tablespoons extra virgin olive oil
  7. • ½ large white onion (thinly sliced)
  8. • 3 cloves of garlic minced
  9. • ½ tablespoon raw honey
  10. • ¼ cup fresh chopped parsley and basil
Instructions
  1. Directions for beets
  2. Preheat oven to 450°F.
  3. Peel the beets and cut into small pieces. Place beets in foil and add 1 tablespoon of olive oil. Add salt and pepper as needed.
  4. Cover with foil and roast for 20 to 30 min until softer. Not too soft. Don’t want to overcook them. Stab with fork and should be a little soft to stab. When done set aside.
  5. Directions for dressing
  6. In large mixing bowl add 2 tablespoons olive oil.
  7. Add juice of the lemon
  8. Add ½ tablespoon Dijon mustard.
  9. 1.2 tablespoon raw honey
  10. Add garlic, chopped parsley and basil
  11. Add sliced onions and mix in beets.
Notes
  1. Refrigerate overnight or serve immediately. Good hot or cold. I like it better after it has been marinating in lemon dressing. Enjoy!
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