Serves 8

3 lbs beets, uniform in size (about 2 inches)
4 Tbsp olive oil, divided
1 tsp salt
½ tsp black pepper
1 Tbsp Dijon mustard
Juice of one orange
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh minced rosemary

  1. Trim beets of all but ½ inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat.
  2. Roast at 400 degrees 45 minutes or until beets are tender.
  3. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside.
  4. When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.