Roasted Beet Wedges with Champagne Vinegar

This roasted beet recipe is the real deal. “Roasting” beets often calls for wrapping them in foil, baking them until tender, and then peeling them. That's a fine method, but it really steams the beets, rather than roasts them. In this recipe, you'll peel them first, toss them with oil and vinegar, and roast them at high heat, so they caramelize. Serve them warm as a side dish (they're delicious with salmon or Arctic char) or cold to augment a tossed green salad. We call for baby beets, but any size or variety will work beautifully in this recipe.

Ingredients

  • 12 baby beets, peeled and cut into 1/4-inch wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Champagne vinegar (or white wine vinegar)
  • sea salt, to taste
  • coarsely ground black pepper, to taste
  • 1 teaspoon fresh dill, minced

Instructions

  • Preheat oven to 400°F.
  • Toss beets with oil, vinegar, salt and pepper. Spread in an even layer on a parchment- or foil-lined baking sheet. Bake for 25 minutes, or until tender, stirring after 15 minutes. Sprinkle with dill.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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