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Baby spinach leaves with water droplets.

Roasted Beets with Lemon Vinaigrette

This recipe is as flavorful as it is colorful. Recipe source: Greater Chicago Food Depository

Prep Time: 10 minutes Total Time: 1 hour 10 minutes Cook Time: 1 hour Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 tablespoons Oil
  • 1/4 cup Water
  • 1/2 cup Lemon Juice
  • 1/4 cup Sugar
  • 2 tablespoons Yellow Mustard
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon White Vinegar
  • 1 cup Olive, Canola or Vegetable Oil
  • 2 large Beets
  • 2 tablespoons Red Onion, diced
  • 1/4 cup shredded Carrots
  1. Preheat oven to 350°F.  Coat whole beets in 2 tablespoons of oil.  Place in a baking dish and cook for 1 hour.  Check beets for doneness by inserting a sharp knife into the center.  If it comes out easily the beets are cooked, but if not cook for an additional 15 minutes before checking again.
  2. Allow beets to cool, then peel and cut into large cubes.
  3. Make the vinaigrette by whisking together the water, lemon juice, sugar, yellow mustard, salt, black pepper, white vinegar and red onion. Slowly add 1 cup of oil in a thin stream while whisking.
  4. Add beets to vinaigrette and mix to coat.  Leave beets in vinaigrette for 2 hours to marinade.
  5. Add carrots to beets.  Drain vinaigrette from beets and carrots and save for use on a salad. Serve immediately or refrigerate for several days.
Nutrition Facts
Serving Size 1/6 of recipe with 2/3 of vinaigrette drained after marinating % Daily Value
Calories 245
Fat 18 g 23%
Saturated Fat 3 g 15%
Cholesterol 0 mg 0%
Sodium 195 mg 9%
Total Carbohydrates 23 g 8%
Fiber 6 g 21%
Sugars 13 g
Protein 2 g 4%
Ingredient Nutrition Info

Beets are a rich source of folate.

Onions are a good source of vitamin C and vitamin B6.

Carrots are a good source of vitamins A, K and B6.

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