Roasted Beets

roasted beets in a saladCarolyn shares this perfect-for-summer recipe just as beets come into season.


  • 2 bunches beets, tops removed (and saved for another use) and scrubbed well
  • ½ c. balsamic vinegar
  • ½ c. olive oil plus 2 Tbsp for roasting
  • 2 tsp dijon mustard
  • 1 tsp honey
  • Salt and fresh ground pepper
  • 4 oz arugula
  • 1/3 c. toasted almond slivers
  • 4 oz soft goat cheese


1) Cut beets in half or quarters, depending on size, and place on a rimmed baking sheet. Drizzle with olive oil and season with salt. Roast at 400 degrees for up to 1 hour or until beets are tender and starting to caramelize.

2) Meanwhile, combine the ½ cup olive oil, vinegar, mustard, and honey in a small bowl. Season to taste with salt and pepper.

3) Toss beets with vinaigrette and serve atop bed of arugula, garnished with goat cheese and toasted almonds.