This roasted beet recipe with orange and balsamic vinaigrette can be eaten as a side dish or added to a salad if you're craving some greens. Top it with a little creamy and rich chèvre (goat cheese) if you like.
Wrap beets tightly in aluminum foil and place on a rimmed baking sheet. Bake for 1 hour or until a fork tenderly pierces into the beets. Be careful unwrapping the beets to avoid a steam burn.
Cool beets enough to handle, peel, and dice (see notes below).
To make the vinaigrette:
Zest the orange and set zest aside.
Add orange juice, balsamic vinegar, honey, olive oil, salt, and pepper to a small jar and shake it like you mean it!
Toss roasted beets in desired amount of dressing.
Add salt to taste. Add orange zest garnish. Add goat cheese (chèvre) if you got it and like it. Happy eating! Beckie
Notes
Place a piece of aluminum foil under your wrapped beets just in case the beets break the aluminum package. That way you don't have to scrub the pan which would be red and sticky.
Red beets stain things. Wear an apron and / or gloves. I generally cut them on a board that can be bleached later or on cut them gently on a plate that can be rinsed and thrown in the dishwasher.
Peel the beets by running under cool water and using your hands or with a vegetable peeler or paring knife. Fresh beets will peel easier than older beets.
Dressing can sit at room temperature for a couple days and then refrigerate for 4-5 more days.