Roasted Beets with Orange Vinaigrette

Gluten-Free, Vegan, Side dishes

Roasted Beets with Orange Vinaigrette

Spring is a wonderful time of the year to cleanse. I recently did a 3-day cleanse / juice fast and I’m always amazed at how significant the rewards are. Sure, the process is rather painful. Especially on the first day, where you feel lethargic and often experience unpleasant headaches. But I find that it’s all worth it in the end, as you are left feeling more energetic and alert.

The last time I cleansed for a number of days, I found myself craving kale and seaweed, particularly. In fact, that’s how I came up with the name for this blog. This time around, however, I found myself craving the sea. Salmon, trout, tilapia. Shrimp, crab, scallops… If it came from the sea, I craved it! Needless to say, I’ve been eating a lot more seafood ever since. A serious boost of omega 3s. It fascinates me when my body tells me exactly what it needs.

Here is a recipe for roasted beets that works nicely with seafood.

Roasted Beets with Orange Vinaigrette
(Recipe adapted from MyRecipes.com)

  • 1 pound golden, pink, or red beets, rinsed and greens trimmed
  • 3 tbsp orange juice
  • 1 tbsp white wine vinegar
  • 1 tbsp minced red onions
  • 1 tsp salt
  • Pepper, to taste

  • Place beets in a baking pan and add 1/2 inch water. Cover tightly with foil and bake in a 375°F oven until tender when pierced, 45 to 60 minutes. Peel and cut into wedges.

    Meanwhile, in a bowl, combine orange juice, vinegar, onions, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.

    Roasted Beets with Orange Vinaigrette

    One thought

    1. Anonymous

      October 26, 2009

      Delicious! One comment, the shrimp recipe makes enough for 2, the beet recipe makes enough for 4. I put the beets in at 400 with the onions at the same time and everything was ready at once, so the beets took longer than I thought. I served it with wild rice and butternut squash.

      One comment, I marinated the shrimps in the balsamic sauce while the onions were cooking and then removed them when time to add the marinade to the onions. I thought the shrimp was overcooked according to the recipe so next time I might stirfry the shrimp for 3 mins each side and stir into the onions, shortening cooking time too!

      Reply

    Comment