Dijon Roasted Heirloom Beets

Ruby Queen beet

Heirloom beets are one of the earlier crops to be planted, and one of the first to be enjoyed early in the Spring. Here’s a great recipe with an unusual preparation that really brings out the earthy goodness of fresh home-grown beets. The Dijon mustard plays a nice counterpoint to the richness of the beets. For some additional flavors, add some heirloom carrots or overwintered onionsto the mix- roast along with the beets! Keep in mind that young beets- less than 2 inches in diameter- are sweet like carrots.

Dijon Roasted Heirloom Beets

• 3 pounds beets, about 2 inches in diameter
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Dijon mustard
• Juice of one orange
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh minced rosemary

1. Trim stem and root from beets. Place whole beets in roasting pan; add 1 tablespoon olive oil, salt and pepper. Toss to coat.
2. Roast at 400° for 45 minutes or until beets are tender. Beets are tender when easily pierced with a fork or toothpick.
3. While beets are roasting whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 tablespoons olive oil and rosemary. Set aside.
4. When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.

Makes approximately eight servings.