Roasted Beets with Dill-Walnut Vinaigrette
Roasted Beets with Dill-Walnut Vinaigrette
Ingredients and amounts:
Roasted Beets
4 medium beets
2 tablespoons extra-virgin olive oil
Dill-Walnut Vinaigrette
1/2 cup chopped walnuts
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1 medium shallot, minced
1 1/2 tablespoons minced fresh dill
6 tablespoons extra-virgin olive oil
Salt and ground black pepper
To prepare beets:
1. Adjust an oven rack to the middle position. Heat the oven to 400 degrees. Trim all but about 1 inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil and place the wrapped beets on a shallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foil packet (make sure to keep your hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the beets 1/4 inch thick and place in a medium bowl.
For Dill-Walnut Vinaigrette:
1. Place the walnuts in a skillet and toast over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside.
2. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced beets, and walnuts together in a medium bowl. Serve immediately.
These were delicious...I cut back on the olive oil though. I roasted the beets in the foil, but I didn't use any olive oil when I did it. I also only used 5 tablespoons of olive oil for the vinaigrette...so that saved 3 tablespoons altogether, which I think is significant. They were DELICIOUS. I think it the future I'll slice the beets more than one way to make it easier to eat, but it did look pretty. The recipe came from cook's illustrated, found online here: http://www.fairsharefarm.com/info/recipes/vegetarian.html#5
Ingredients and amounts:
Roasted Beets
4 medium beets
2 tablespoons extra-virgin olive oil
Dill-Walnut Vinaigrette
1/2 cup chopped walnuts
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1 medium shallot, minced
1 1/2 tablespoons minced fresh dill
6 tablespoons extra-virgin olive oil
Salt and ground black pepper
To prepare beets:
1. Adjust an oven rack to the middle position. Heat the oven to 400 degrees. Trim all but about 1 inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil and place the wrapped beets on a shallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foil packet (make sure to keep your hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the beets 1/4 inch thick and place in a medium bowl.
For Dill-Walnut Vinaigrette:
1. Place the walnuts in a skillet and toast over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside.
2. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced beets, and walnuts together in a medium bowl. Serve immediately.
These were delicious...I cut back on the olive oil though. I roasted the beets in the foil, but I didn't use any olive oil when I did it. I also only used 5 tablespoons of olive oil for the vinaigrette...so that saved 3 tablespoons altogether, which I think is significant. They were DELICIOUS. I think it the future I'll slice the beets more than one way to make it easier to eat, but it did look pretty. The recipe came from cook's illustrated, found online here: http://www.fairsharefarm.com/info/recipes/vegetarian.html#5