Roasted Beets with Lemon Vinaigrette
Ingredients
- 3 medium beets about 3” in diameter
- 1 medium clove garlic pressed or chopped
- 2 tsp. fresh lemon juice
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. extra virgin olive oil or vegetable broth
- Sea salt and cracked black pepper to taste
- OPTIONAL:
- 1 Tbsp. balsamic vinegar
- 10 fresh basil leaves chopped
- 2 Tbsp. nutritional yeast or feta cheese
Instructions
- Fill the bottom of a steamer with 2 inches of water.
- While the water is coming to a boil, wash the beets, leaving 2 inches of tap root and 1 inch of the stem on the beets.
- Cut the beets into quarters. Do not peel.
- Steam covered for 15 minutes.* The beets are cooked when you can easily insert a fork or the tip of a knife into the beet.
- Transfer the beets to a bowl and toss with the remaining ingredients while they are still hot.
Notes
*Although some of their colorful phytonutrients are lost to the steaming water, there is still plenty of color and nutrients left in the beets.