I heart beets

February 3, 2010

Golden Beets in Citrus Vinaigrette

Beets are the classic example of a culinary love or hate relationship (kind of like cilantro or coconut or blue cheese). There are those who either coo at them (“oooohh, beeeeeeets”) or turn up their nose (“eeewwww, beeeeeeets”). As you might have guessed by the title of this post, I’m in the cooing camp. I’ll take them any way they come. Simply prepared, like roasted with a sprinkling of salt, or tossed in a salad of butter lettuce and topped with goat cheese and walnuts. Last week I spotted golden beets at the grocery store and had to have them. And while I realize it’s not exactly beet season, I didn’t have the heart to leave them there, orphaned. Especially with the abundance of winter citrus still lingering which would make for the perfect accompanying vinaigrette.

Look at them! All awkward and misshapen. Can you blame me for not wanting to abandon them?

If you’re a lover of beets then you know that they sing and dance when paired with citrus. I kept this simple, just tossed roasted beets and sliced red onion in a light citrus vinaigrette. You could certainly dress this up with some pretty greens, a tangy or salty soft cheese, some toasted nuts. Trade the red onion for a bit of thinly sliced fennel. Add fresh orange segments. If you can’t find golden beets, swap in ruby red ones. Or chioggia if you can find them.

These keep getting better the longer they relax in the fridge, which wasn’t more than two days in my house (they found themselves included at every meal and I haven’t a clue how). If possible, I suggest preparing this a day in advance of serving to allow the beets time to marinate.

Golden Beets in Citrus Vinaigrette

  • 2 pounds fresh beets
  • 2 T minced shallot
  • 2 T orange zest
  • 1/4 cup + 2 T freshly squeezed orange juice
  • 2 T freshly squeezed lemon juice
  • 1 tsp dijon mustard
  • 1-2 tsp sugar
  • scant 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 medium red onion, sliced into thin moons

Preheat oven to 400 degrees.

Clean beets (do not peel) and remove greens to within 1 inch. Wrap each beet separately in foil and place in a baking dish.  Bake for 45 minutes to 1 hour, or until tender and easily pierced with a fork. Remove from foil and allow to cool until comfortable to handle. Peel and cut into wedges or slices.

To make vinaigrette, combine shallot through black pepper. Slowly whisk in olive oil. Toss beets and red onion in vinaigrette and allow to marinate at least an hour (overnight is best).

Serves 6-8.

  1. Estela @ Weekly Bite

    February 3, 2010 at 6:53 pm

    These look incredible!! I’ve never cooked beets before…

  2. Lentil Breakdown

    February 3, 2010 at 8:39 pm

    I just bought the same orange beets yesterday(!) and make them in a similar vinaigrette, but a lot of times I’ll just have them plain. They really don’t need anything. They are the perfect food. I’ve also compared the foil-cooking approach to steaming, and I don’t see a difference. Have you ever served them with red beets so they form a madras-tissue effect of bleeding? If you don’t mix them together, but let them merely “mingle,” it makes a gorgeous presentation!

  3. Carolyn

    February 3, 2010 at 8:52 pm

    Estela: You should give it a try. Super simple and so delicious!

    Lentil: I too am perfectly content with plain beets. I’ve never mingled the different colors though I’m sure a combo of ruby red, golden and candy cane would be beautiful! I’ll try that next time.

  4. Sarah

    February 4, 2010 at 12:22 am

    All of your recipes look delicious! Not to mention your photography is BEAUTIFUL. It makes me want to try everything. I am going to go buy some beets tomorrow:) I have always been curious and your recipe is enough convincing for me. Thanks!

  5. Sean

    February 4, 2010 at 9:55 am

    I bought a can of beets a while ago, but I never actually ate them yet. They are still in the cabinet. What you’ve done here looks really good though.

  6. Laura

    February 4, 2010 at 1:58 pm

    Yum. (Carolyn, you make me beet-curious!)

  7. Sara

    February 4, 2010 at 3:41 pm

    Looks simply perfect. I wanted chioggia, but they are tough to find! So gorgeous though… someday, when there is a farm in my back yard.

  8. Gaelle@whatareyoufeedingyourkidsthesedays.com

    February 4, 2010 at 7:31 pm

    Oh, first leeks, now beets, you are hitting on some of my favorite veggies these days. I have been serving beets to my children since they were able to chew on soft food…. and I think that we have them pretty much every week! I had never seen the golden beets until I came to the US and love to use them alongside red ones for the colors…
    I also started grating (finely) and eating them raw when in season! Great recipe!!

  9. Katie @ Cozydelicious

    February 4, 2010 at 8:28 pm

    I am a beet coo-er too, but it’s a relatively recent development. My mother hated them, so I never imagined they could be yummy. But I’m hooked now! I found some beautiful chiogga beets at a farmers market in NY this weekend and lugged them all the way home!

  10. Cathy

    February 4, 2010 at 9:42 pm

    This is the best yet–and the photography is fabulous. Where did you find the golden beets?..We love beets at our house. At Christmas I made a great salad which included them with shaved fennel, feta and oranges on salad greens….thanks

  11. M.

    February 12, 2010 at 2:15 pm

    I could not rave enough about my love for beets, their flavor and nutrition but I do agree that you either love them or hate (them with capital “H”).
    I wrote about it here:

    I have lots of great beet recipes and yours looks great, I’m going to try it next.

  12. Cathy

    February 16, 2010 at 7:56 pm

    Made these tonite. Love the taste of the beets alone–would do less with the orange..seemed to take over.
    But thanks for introducing me to the golden beets–did not know they existed! and they taste so good–all alone…

  13. Pam

    July 3, 2010 at 7:19 am

    Just made these last night and it was a hit. Really beautiful and tasty. I added a few things for interest in flavor and color: some lemon basil and vietnamese coriander. Also added a few small edible flowers as well. Turned out gorgeous.

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