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|
|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.