BEETS****Roasted Beets with Balsamic Vinegar Vinaigrette

By Unblond1

03/01/12 - This arose as a save of a salad I prepared (but didn't serve) for New Year's Day. I really liked it and Dan tolerated it (he doesn't really like beets) but I'd make it again. The original salad recipe called for some goat cheese (and some lettuce, of course) and this might benefit from the addition of goat cheese as well.

Ingredients

• 4 servings
• 3 tbsp. white balsamic vinegar
• 3/4 tablespoon honey
• 4 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 lb. small beets (I used a mix of candy cane and golden beets)
• 1/4 cup pine nuts, toasted
• 2 tbsp. dried cranberries or dried cherries or mixture

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

* Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil (separately, if coloured beets) and roast in center of oven until tender, 45 to 60 minutes. Cool slightly, until you can handle them, then peel and quarter.

* Line a baking sheet with parchment. Preheat the oven to 450 degrees F.

* Combine the dressing ingredients and season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

* Toss the beets with enough of the remaining vinaigrette to coat. Season to taste with salt and pepper and set aside at room temperature to marinate.

* Just before serving, mix in the nuts and the dried berries and toss well, tasting for seasoning, and serve.