This Meatless Monday, we have a beet recipe that takes it up a notch with mustard vinaigrette. We also have growing, storage and prep tips from Vermont Fresh: A Fruit and Vegetable Handbook.

This recipe was created for us by Karen Ranz, a volunteer testing and tasting recipes from Vermont Fresh. Thank you, Karen!

Meatless Monday Recipe: Roasted Beets with Mustard Vinaigrette

4 Servings

Meatless Monday beets

Photo courtesy of Karen Ranz.

Ingredients:

  • 1 lb fresh beets
  • ¼ cup olive or walnut oil
  • 1 Tbsp Wine or sherry vinegar
  • 1-2 tsp prepared mustard
  • ½ tsp Sugar
  • ¼ tsp salt

Instructions:

  1. Cut the beets from their tops leaving an inch or more of stems attached.
  2. Roast in a 325 degree oven for 30 minutes to 1 hour depending on the size, until a knife tip slips in easily.
  3. Once cool enough to handle, peel with a sharp knife.
  4. Slice onto a serving plate and dr