Prep Time: 15 minutes
Serves: 4

Sides Dishes

Roasted Baby Beets

with Clementines and Pistachios

1-1/2 lb baby red beets, trimmed
1-1/2 lb baby golden beets, trimmed
4 tbsp extra-virgin olive oil, divided
2 clementines
2 tsp clementine zest
1 tbsp balsamic vinegar
1 tsp Denninger’s Dijon Mustard
2 tbsp pistachio nuts, shelled and coarsely chopped

Preheat an oven to 400°F. Scrub and trim beets and pat dry. Place beets in a roasting pan, and toss them to coat with 2 tbsp of olive oil. Cover with aluminum foil and bake until the beets are tender, about 1 hour. Allow beets to cool slightly, and remove the skins. Quarter the beets lengthwise, and arrange them on a serving plate. Peel and divide the clementines.

Whisk the vinegar, zest and Dijon in a bowl. Slowly add the remaining oil while whisking to blend completely. Toss in the clementines. Pour the clementines and vinaigrette over the beets. Garnish with the pistachios. Serve immediately.