Roasted Beets


  • 4             Beets  (unpeeled, medium-sized – about the size of a tennis ball)
  • 2 TB       Lucini Extra Virgin Olive Oil
  • 2 tsp      Lucini Balsamic Vinegar
  • 1 tsp      Orange Juice (optional)
  • 1/2 tsp  Salt


Peel the beets, chop the tops off and remove the tail-like root end of the beet and discard.  Cut each beet into eight sections (or halve small beets), as you would cut an apple for pie.  Put the beets on a baking sheet.

Emulsify the vinegar and orange juice in the olive oil.  Add the salt and stir.  Drizzle one half of this mixture over the beets to coat well.  Roast until they are soft and well caramelized (40-60 minutes, depending on the size of the beets).

Toss the beets gently with the remainder of the olive oil mixture before serving.  Season to taste with vinegar, salt and freshly ground black pepper.  Garnish with fresh herbs and/or onion for color, if so desired (i use mint parsley, thyme, chives, scallions, red onion or chervil – whatever I have on hand).


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