Marinated Beets

Name: Marinated Beets
Total time: 1 h 15 min
Yield: 2 c.
Ingredients: 8 small beets (about 1 1/2 lbs), tops and bottoms trimmed; 2 tbsp. extra-virgin olive oil; 1 tbsp. white wine vinegar; 1 tbsp. fresh orange juice; 2 tsp. Dijon mustard; Kosher salt and pepper; 1 tbsp. canola oil; 1 tbsp. fresh rosemary

By The Good Housekeeping Test KitchenPublished: Aug 28, 2019

Chris Court

Yields:

2 c.

Total Time:

1 hr 15 mins

Jump to recipe

Dress up these root veggies for Thanksgiving with a sophisticated Dijon mustard vinaigrette.

Advertisement - Continue Reading Below

Ingredients

8
small beets (about 1 1/2 lbs), tops and bottoms trimmed
2 Tbsp.
extra-virgin olive oil
1 Tbsp.
white wine vinegar
1 Tbsp.
fresh orange juice
2 tsp.
Dijon mustard
Kosher salt and pepper
1 Tbsp.
canola oil
1 Tbsp.
fresh rosemary

Directions

1. Step 1Add 1½ cups water to an Instant Pot and insert steam rack. Place beets on steam rack and lock the lid. Cook on High Pressure for 25 minutes. Use quick release to release the pressure. Transfer the beets to a plate and let cool.
2. Step 2Meanwhile, in a large bowl, whisk together the olive oil, vinegar, orange juice, mustard, and 1/4 tsp each salt and pepper.
3. Step 3When the beets are cool enough to handle, peel and cut into small wedges. Add to bowl and toss with dressing. Let sit at least 20 minutes.
4. Step 4Meanwhile, heat canola oil in a small skillet on medium-low. Add rosemary and cook until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle with ¼ tsp salt. Sprinkle over beets just before serving.