Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint

Whole oven roasted beets have a wonderful texture. This is an easy, beautiful side dish that can be made ahead. The longer the beets swim in the dressing, the better the flavor!

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I think most people just think they don't like beets. Because maybe as a child they had flavorless boiled beets, or slimy beets from a can.

I never had beets growing up. Probably because my mother had flavorless boiled beets or slimy beets from a can, and thankfully, she didn't want to subject me to it.

But along came the 90s. When people in America started learning how to cook beets properly, and a whole new world of flavor opened up to us.

Now we know that beets are sweet and earthy, and they can be prepared in so many ways: oven roasted, grilled, raw in salads, even made into hummus. All hail the glorious beet!

Or all hail the glorious beetroot if you're in the UK. Beetroot. Cute and fun to say. And they aren't lying. It is a root, after all... but then why not potatoroot or carrotroot? I digress.

For this preparation, we are going to roast the beets whole in the oven. When they come out they'll have a beautiful texture, and be pretty to look at too.

Do you have to peel beets before roasting?

Technically no, but I find that the peels can be hard to remove once they are roasted. I prefer to use a paring knife or a vegetable peeler to peel the beets before I roast them.

What pairs well with beets?

Beets are earthy and sweet, so they pair well with other slightly sweet, bright, and acidic things like goat cheese, citrus, vinegars, and herbs.

Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint

Adapted from Food & Wine.

Preheat the oven to 375 degrees F.

Remove the leaves and stems from the beets. (But don't throw them out! Keep them and cook them!)

Using a vegetable peeler or a small paring knife, peel the beets.

Add 1/2 cup water to a Dutch oven with an oven-proof lid, then nestle the beets together in the bottom. If you have one or two that are much larger than the others, cut it in half or thirds so that they are all closer to the same size.

Don't cut them too much though, you want them to cook evenly and you want them large enough to be cut into wedges once they are roasted.

Drizzle the beets with olive oil and sprinkle with salt. Cover the Dutch oven and cook for about one hour, until you can easily run a knife through the roasted beets.

 Disclosure: am a part of the Lodge Cast Iron Blogging Partners Program. This Dutch oven was provided to me free of charge by Lodge Cast Iron. All opinions are my own.

Meanwhile, make the dressing. Using a Microplane grater, zest the orange.

Add zest to a small bowl with the olive oil, orange juice, cider vinegar, maple syrup and salt. Whisk to combine.

Remove the roasted beets from the oven and allow them to cool slightly. Once cool enough to handle but while they are still warm, slice into wedges and toss with the orange vinaigrette.

It's very important to add the dressing to the roasted beets while they are still warm because they will absorb some of the dressing and have a much better flavor.

Let the beets stand at room temperature in the dressing for at least 30 minutes. Transfer to a serving bowl and top with goat cheese and mint.

Make-ahead instructions:

The beets can be roasted and tossed in the dressing one day ahead, then refrigerated. Allow to stand at room temperature for at least 30 minutes, stir to redistribute the dressing, then top with the goat cheese. Tear the mint leaves and sprinkle on top.

More vegetable side dishes

• Roasted Vegetable Salad with Charred Lemon Vinaigrette
• Charred Broccoli with Calabrian Chili Paste, Feta, and Lemon Yogurt Sauce
• Roasted Brussels Sprouts with Pistachios, Dates, and Lime