Roasted Beets with Orange Juice and Mustard

mustard

🥗Healthier: honey mustard

💰Cheaper: vinegar

Honey mustard adds sweetness while vinegar is a budget-friendly tangy option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more affordable alternative.

Boil water on the stovetop.

Add the beets to the boiling water and boil for about 10 minutes until tender.

Check the beets by piercing them with a fork; if tender, remove from boiling water.

Run the beets under cold water to cool them down for easier peeling.

Peel the beets using your thumb or a peeler; if they don't peel easily, they may need more boiling time.

Place the peeled beets in the refrigerator to chill.

Measure out 1.5 tablespoons of olive oil, a quarter teaspoon of salt, and a quarter teaspoon of pepper in a bowl.

Juice the three oranges into the bowl.

Add 1.5 tablespoons of Dijon mustard to the orange juice.

Add the remaining 2 tablespoons of olive oil to the mixture and stir well.

Once the beets are cool, cut off the ends and slice them in half for a flat surface.

Cut the beets into wedges and add them to the bowl with olive oil, salt, and pepper.

Toss the beets in the bowl to coat them with the olive oil mixture.

Preheat the oven to 425°F (218°C).

Roast the beets in the oven for about 15 minutes.

Serve the roasted beets over a bed of spinach, topped with pine nuts and feta, with salmon on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary