Deliciously sweet and earthy, roasted beets pair perfectly with a tangy, flavorful vinaigrette featuring finely diced shallots, whole grain mustard, and red wine vinegar. This versatile dish is ideal as a paleo side dish to complement meat, fish, or vegetarian entrees, or as a standalone salad atop fresh greens.
I adore beetroot not only for its vibrant purple hue but also for its myriad health benefits. Packed with phytonutrients, beets offer antioxidant, anti-inflammatory, and detoxifying properties. It’s no wonder that longevity is often associated with regular beet consumption, as seen in cultures like the Russian and Slavic communities who incorporate this nutritious vegetable into their diet. The nutrient-rich compounds in beets help shield against heart disease, birth defects, and certain cancers, particularly colon cancer.
If the nutritional perks aren’t enticing enough, the exquisite flavors of this salad will surely win you over. Even if you think you’re not a fan of beets, I urge you to give this roasted preparation a try. Alternatively, roasted carrots, pumpkin, or sweet potatoes can be substituted and paired with the shallot and red wine vinegar dressing.
In this recipe, I roast beets without foil in under an hour to retain as many nutrients as possible. You can pre-roast a batch of beets in advance, perhaps on the weekend, or opt for steaming them (which is especially quick with an Instant Pot or pressure cooker).
The dressing is zesty and full of flavor, featuring sharp shallots (red onions also work well), whole grain mustard (or your preferred mustard), and aromatic red wine vinegar. Apple cider vinegar or white wine vinegar can be used as substitutes. This recipe doesn’t include any honey or sweeteners, making it compliant with Whole30 and paleo reset guidelines (just be mindful of the mustard ingredients).
I trust you’ll enjoy this dish as much as I do. I served these roasted beets alongside a potato and egg bake for my vegetarian guests, and they also pair beautifully with grilled or roasted lamb.
If you’re a fan of beetroot recipes, be sure to explore my beetroot and salmon fishcakes or the delightful yet straightforward beetroot slaw salad.
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Deliciously sweet and earthy, roasted beets pair perfectly with a tangy, flavorful vinaigrette featuring finely diced shallots, whole grain mustard, and red wine vinegar. This versatile dish is ideal as a paleo side dish to complement meat, fish, or vegetarian entrees, or as a standalone salad atop fresh greens.
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Preheat the oven to 200 C / 400 F.
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Peel the beets (I do this under running water or you can use some gloves) and cut off the hard ends. Cut them into small wedges (about 6-8 per beet) and I suggest doing it on a piece of baking paper over a chopping board as to not stain the wood.
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Transfer the beets to a bowl and toss with olive oil, cumin, and salt. Transfer onto a flat baking sheet lined with baking paper or grease with olive oil. Roast for 45 minutes, rotating the tray and flipping the beets over halfway.
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In the meantime, prepare the dressing by mixing all of the ingredients in a bowl. Set aside to marinate.
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If using raw almonds, you can then also toast those in a pan or in the oven at the same time.
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Once cooked, transfer the beets to a large plate and drizzle all over with the shallot dressing. You can use half to begin with and serve the rest on the table. Sprinkle with crushed nuts and chopped herbs.
Calories: 374kcal | Carbohydrates: 4g | Protein: 2g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.003g | Sodium: 481mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg