5 Ingredients or Fewer
by: Amanda Hesser
July12,2010
4.5
4 Ratings
- Serves 4 to 6
Jump to Recipe
Author Notes
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters. —Amanda Hesser
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 1/2 poundsbaby beets (weighed after trimming)
- 4 tablespoonsolive oil
- 2 teaspoonseach chopped basil, tarragon, chives and mint
- 1 teaspoonDijon mustard
- 1 tablespoonsherry vinegar
- Freshly ground black pepper
Directions
- Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
- While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.
- Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)
- Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.
Tags:
- Salad
- Vegetable
- Beet
- Mustard
- Vinegar
- 5 Ingredients or Fewer
- Make Ahead
- Serves a Crowd
- Gluten-Free
- Vegan
- Vegetarian
See what other Food52ers are saying.
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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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28 Reviews
david October 10, 2018
Could it be that this is a Thomas Keller recipe?
Amanda W. August 1, 2018
Can I make this the night before? Should I dress immediately and save herbs for next day, or leave naked and dress completely the next day?
Amanda H. August 1, 2018
Hi Amanda, you can make this the night before -- the herbs may darken a bit but it should taste just fine. If you don't want the herbs to darken, then dress it the night before without the herbs and fold in the herbs a few minutes before serving.
Alex B. January 2, 2017
Thank you ! happy to break out of my beet-coma. just ordered some beets from my CSA, looking forward to making this tomorrow.
Claire D. December 30, 2016
Would this taste good warm, do you think? Looking for a good warm beets dish to serve underneath burrata
Amanda H. December 30, 2016
Yes! Add the herbs just a few minutes before serving so they stay bright and fresh.
Adelucchi November 3, 2014
Thanks for this recipe. The beets from my CSA box turned out great!
Didn't have any fresh herbs except mint from my garden. Substituted Herbs De Provence for the rest and Scribner Bend Zinfandel Orange mustard. Delicious!!
Amanda H. November 3, 2014
Glad you liked it!
Nora February 17, 2014
What are the nutritional stats on this recipe please?
Amanda H. February 17, 2014
Hi Nora, we don't have nutritional stats on our recipes -- since this is just beets, oil, and herbs, it's definitely a healthy one. Hope you like it!
Marquis July 16, 2013
This is so simple but seems so delicious. Thanks for sharing! My hubby loves beets, I'm sure he will love this!
Amanda H. July 16, 2013
Hope he does!
ChefJune June 12, 2013
so glad you pulled this up today! This looks like a no-brainer for when the new crop of young beets show up this summer while fresh herbs are running rampant in everyone's gardens (especially mine...)
AnnP January 13, 2012
Love!!! It's a good thing my husband doesn't like beets because I would have had to fight him off for the seconds. Thanks!
Amanda H. January 13, 2012
Forks do work as a handy defense. Glad you liked it!
thebreukelenlife February 22, 2011
My friends and I made these on Sunday for our supper club. Amazing! Happy to say that it converted a few wary beet eaters into possibly enthusiastic beet eaters.
Amanda H. February 22, 2011
Converting people with food is the best part of cooking.
gingerroot November 26, 2010
I found some lovely Chioggia beets at the farmer's market and included this on my Thanksgiving table last night. It was a wonderful addition. I will be making this again and again. Thanks.
Amanda H. November 26, 2010
So glad to know!
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msnyc November 21, 2010
Amanda, out of curiosity, why do we salt the beets before roasting when they will be peeled later?
Amanda H. November 26, 2010
The seasoning seems to work its way into the beets.
TheWimpyVegetarian July 29, 2010
Made this tonight. Loved it!! It's a keeper for me!
Denise July 14, 2010
I'd like to make this today and I'd like to use all of the requisite herbs, but then I'll have 4 bunches of beautiful herbs minus two teaspoons each. We are a household of 2. What to do with all of these herbs... Any suggestions?
Amanda H. November 26, 2010
Sorry just saw this. You could make a vinaigrette or use the herbs to infuse an oil.
dymnyno July 12, 2010
I love the simplicity of this...roasted beets with a classic vinaigrette on steroids (actually herbs)
athoughtforfood July 12, 2010
I couldn't agree more! Roasted beets and goat cheese is overdone. There are so many other things you can do with them! A lovely recipe... you really can't go wrong with these ingredients.
marygilmore June 29, 2021
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