Roasted Beets In Vinaigrette

Ingredients

• 4 medium to largeraw beetroots, peeled and cut into small wedges (about 6–8 per beet)
• ½ teaspoonground cumin
• 30 ml (2 tablespoons)olive oil
• ½ teaspoonsalt
• ½red onion, or 2 small shallots, finely chopped
• 15 ml (1 tablespoon)wholegrain mustard (or Dijon mustard)
• 1 clovegarlic, grated or finely diced
• 60 ml (4 tablespoons)red wine vinegar
• 120 ml (8 tablespoons)olive oil
• 15 ml (1 tablespoon)water
• ¼ teaspoonsalt
• 1 pinchpepper
• 35 g (¼ cup)almonds, or other nuts, toasted or roasted and crushed
• 2 tablespoonschopped coriander or parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the beets

   Peel the beetroots, trimming off the hard ends, then cut each into about 6–8 small wedges. Peel them under running water or wear gloves, and cut them on baking paper over a chopping board to help prevent staining.

3. 3

   Season and roast

   Toss the beetroot wedges in a bowl with 30 ml olive oil, the cumin and ½ teaspoon salt. Spread them on a flat baking tray lined with baking paper or lightly greased with olive oil. Roast for 45 minutes, turning the tray and flipping the wedges halfway through.

4. 4

   Mix the dressing

   Meanwhile, combine the onion or shallots, mustard, garlic, red wine vinegar, 120 ml olive oil, water, ¼ teaspoon salt and a pinch of pepper in a bowl. Leave the dressing to marinate.

5. 5

   Toast the nuts

   If your almonds are raw, toast them in a pan or in the oven while the beetroots roast.

6. 6

   Dress and finish

   When the beetroots are cooked, transfer them to a large plate and spoon over the shallot dressing. Start with half if you prefer, serving the rest at the table. Sprinkle with the crushed nuts and chopped herbs.

What are roasted beets in vinaigrette?

Beetroots are a familiar ingredient in European cooking, where they are served roasted, pickled or in salads. This version pairs their natural sweetness and earthy flavour with a sharp red wine vinaigrette.

Mustard gives the dressing a savoury edge, while chopped onion or shallot adds bite. Nuts and herbs bring crunch and freshness to the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 2g protein, 4g carbs, 40g fat.

The recipe’s stated macros are driven mainly by the olive oil, which contributes most of the fat, while the beetroots provide most of the carbohydrate and the almonds add a little protein and fat. To balance a plate, serve a portion with a protein-rich main and leafy greens.

Choosing the beetroots

Even wedges: Cut the beetroots into pieces of roughly similar size so they cook at a similar pace. Smaller wedges also give the dressing more surfaces to cling to.

Keep the colour contained: Beetroot juice can stain boards and hands, so cutting on baking paper and wearing gloves can make preparation easier.

Roasting for tender texture

Spread them out: Arrange the wedges in a single layer on the tray rather than piling them together. Turning them halfway through helps them roast more evenly.

Check the finish: After 45 minutes, the wedges should be tender when pierced. If they still feel firm, continue roasting until they reach that texture.

Building the vinaigrette

Sharp and savoury: Red wine vinegar and mustard balance the sweet, earthy beetroot. Finely chopped onion or shallot distributes its flavour through the dressing.

Let it stand: Mixing the dressing while the beetroots roast gives the alliums time to mellow slightly in the vinegar. Stir it again before spooning it over the vegetables.

Nuts and herbs at the end

Crunch: Toasting the almonds or other nuts brings out their flavour; let them cool before crushing so they stay crisp.

Fresh finish: Add the chopped coriander or parsley just before serving. Keeping the herbs until the end preserves their fresh taste and colour.

Serving the dish

For a meal, serve the beetroots alongside meat, fish or a vegetarian main, as suggested in the recipe. They also work over leafy greens for a simple salad.

The dressing is intentionally pungent and zesty. Add it gradually, then put any remaining dressing on the table so everyone can adjust their serving.

Recipe notes & tips

• Cut the wedges to a similar size to help them roast evenly.
• Use baking paper on the chopping board to reduce beetroot staining.
• Turn the tray and flip the wedges halfway through roasting.
• Taste the dressing before serving and add it gradually.
• Crush the toasted nuts shortly before serving to keep their texture.

Variations

• Swap the herbs: Use coriander or parsley according to the flavour you prefer.
• Change the nuts: Use another toasted or roasted nut in place of almonds.
• Choose the mustard: Dijon works if you do not have wholegrain mustard.
• Use shallots: Replace the half red onion with 2 small finely chopped shallots.
• Serve as a salad: Spoon the dressed beetroots over leafy greens.

Common mistakes to avoid

• Uneven wedges: Pieces of very different sizes cook at different rates; cut them to a similar size.
• Crowded tray: Beetroot piled together roasts less evenly; spread the wedges out in a single layer.
• Skipping the turn: Leaving the tray untouched can give uneven cooking; rotate it and flip the wedges halfway.
• Adding all the dressing at once: The flavour may overwhelm the beetroots; start with half and serve the rest separately.
• Over-toasting the nuts: They can lose their pleasant flavour; keep an eye on them as they toast.

How to store

Keep leftovers in a covered container in the fridge and use within 3–4 days. Reheat gently in the oven or microwave, or serve chilled; add fresh herbs and nuts just before serving if possible.

Frequently asked questions