Dijon Roasted Heirloom Beets

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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.