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Nutrition Facts
Serving Size 137 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 130 mg 5%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 1 g
Vitamin A 0% Iron 6%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Beets with Warm Citrus Shallot Vinaigrette

Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 h 40 m
6  People


Recipe makes 6 Servings

1 1/2 Lb golden beets, tops trimmed
1/4 cup(s) fresh lemon juice
1/4 cup(s) fresh orange juice
1 medium shallots, minced
1 Tsp dijon mustard
1 Tbsp honey
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
1/2 cup(s) roasted walnut oil, if you can't find roasted walnut oil, regular walnut oil is fine
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Preheat oven to 375˚F.
Trim the beet tops (but leaving the stems on) place them into any 9"x13" casserole dish, add 1/2 cup of water and cover them with foil. Roast them for 45-60 minutes or until tender.
Remove from oven and let them cool covered to steam. (This will help the skins come off easier when peeling). Remove them from the oven when tender and allow them to cool completely. While the beets are cooling make vinaigrette.
In a sauce pan add lemon and orange juices and chopped shallot. Allow to come to a bare simmer then remove from heat and pour it into a bowl. Add Dijon mustard, honey, salt and pepper. While whisking, slowly add walnut oil to form an emulsion.
Drizzle warm dressing over top of the beets and season with more salt and pepper to taste.


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