Paired with a bright, citrus and herb dressing, these roasted golden beets are a delightful Whole30 crowd pleaser.
I discovered golden beets a few months ago and decided to give them a try. While the flavor is not much different from regular beets, the color is beautiful and there’s also the benefit of them not staining anything 🙂
Regular old beets are just fine for this recipe too!
Preheat oven to 450°F.
Scrub the beets to remove excess dirt and cut the tops off (you can leave the tails). If the beets are much different in size, cut them to be roughly all the same size for more even cooking.
Place the beets in a shallow baking tray and rub some avocado oil on them. Add about 1/4 cup of water to the pan, cover with foil, and place them in the oven. Set a timer for 30 minutes and check them with a fork or knife. The fork should pierce them easily. Cook longer if needed.
Now make the citrus dressing. Combine the orange juice, lime juice, salt, olive oil, mustard, and herbs of your choice. Whisk together and place in the fridge.
When the beets are done cooking, remove them from the oven and let cool. Once cooled, remove the skin by rubbing hard with your fingers. The skin should rub off relatively easily.
Cut into bite sized chunks and place them in a medium sized bowl.
Add the dressing to the bowl and toss to combine well. Taste and season with salt and pepper if needed. Serve warm or chilled!