Gluten-Free Roasted Beets

Ingredients

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• 1.5 lbs beets, scrubbed and trimmed
• 2 tbsp extra virgin olive oil
• 1 tbsp acid (lemon juice, apple cider vinegar, or rice vinegar) Shop
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Cut the scrubbed and trimmed beets into roughly 1-inch cubes, ensuring they are uniform in size for even cooking. Place the cubed beets onto the prepared baking sheet.
2. 2 Drizzle the cubed beets with 1 tablespoon of the extra virgin olive oil, then season them with half of the salt and pepper. Toss everything together with your hands until the beets are evenly coated. Roast the beets in the preheated oven for about 30-35 minutes, stirring once halfway, or until they are tender when pierced with a fork and slightly caramelized around the edges.
3. 3 While the beets are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, your chosen acid (lemon juice, apple cider vinegar, or a rice vinegar labeled gluten-free), the gluten-free Dijon mustard, the remaining salt and pepper, and the minced garlic if using. Whisk vigorously until the dressing is well emulsified and fragrant.
4. 4 Once the beets are tender and roasted, carefully remove the baking sheet from the oven. Transfer the hot roasted beets to a medium-sized mixing bowl. Immediately drizzle the prepared dressing over the warm beets, ensuring each piece is coated. Gently toss the beets with the dressing for about 1-2 minutes, allowing the flavors to meld.
5. 5 Taste the roasted beets and adjust the seasoning if necessary, adding a pinch more salt or pepper to your preference. Serve the roasted beets warm as a delicious side dish, or allow them to cool slightly before serving. They are best enjoyed within a few hours of preparation.

Nutrition (per serving)

Tips & Notes

• Wear gloves and lay parchment on your board when you cube raw beets. Beet juice stains hands, wooden boards and countertops.
• If you use vinegar as the acid, apple cider vinegar or a rice vinegar labeled gluten-free both work; skip black rice vinegars and any vinegar without a clear label, since some are brewed from gluten grains. Seasoned rice vinegar adds sugar and salt, so taste before you add more salt.
• Golden beets make a milder version and don't bleed. If you mix red and golden beets, roast them on separate ends of the sheet.

Common questions