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
- 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.
- Roast at 400 degrees 45 minutes or until beets are tender.
- Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside.
- 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.