Roasted Baby Beetroot with Balsamic Mustard
Tender roasted baby beetroot with crispy skins removed, tossed in a sharp balsamic-Dijon vinaigrette. Optional caraway seeds add warmth. The blanched beetroot greens are dressed separately and served cold as a complete, earthy side.
Ingredients
Instructions
- 1
Dry-toast caraway seeds in a hot pan if using, then crush and set aside.
- 2
Remove beetroot tops, wash, and blanch for one minute. Drain and set aside.
- 3
Preheat oven to 425°F or fan 400°F or gas 7.
- 4
Toss beetroot with half the olive oil and a little salt in a baking tray.
- 5
Roast until cooked through.
- 6
Cool slightly, then use clean rubber gloves to rub off the beetroot skins.
- 7
Whisk remaining oil, vinegar, mustard, seeds, and sea salt together.
- 8
Toss the dressing with beetroot tops and roots. Serve cold.
Tips
Wear rubber gloves when rubbing off beetroot skins to avoid staining your hands.
The caraway seeds can be toasted and crushed in advance for convenience.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days.
Roast and peel beetroot up to 2 days ahead. Dress just before serving.
Cold, as a side dish or component of a salad.
Common Mistakes
Skip the rubber gloves to avoid beetroot stains on hands and nails.
Use cold beetroot when tossing with dressing to preserve texture and prevent mustard from breaking.
Substitutions
similar earthiness