Roasted Beets with Sherry Shallot Vinaigrette
Prep time
Cook time
Total time
A beautiful looking side dish with a great blend of fall flavors
Recipe type: Side Dish
Cuisine: American
Serves: 2 quarts
  • 2 Qt fresh beets, peeled and cut into two inch pieces
  • 1 C sherry vinegar
  • ½ C vegetable oil
  • 1 shallot, finely chopped
  • 10 garlic cloves peeled
  • ½ C honey
  • 1 Tbsp fresh rosemary
  • 1 tsp black pepper
  • 1 tsp salt
  1. Preheat oven to 375°.
  2. In a mixing bowl, combine all ingredients and toss over beets.
  3. Allow to sit for 10 minutes
  4. Pour beets into an oven safe baking dish lined with aluminum foil.
  5. Bake beets for 30-40 minutes (or until fork tender), stirring every 10 minutes.
  6. Remove from oven and allow to cool.
  7. Serve room temperature or cool in covered container for up to a week.
Recipe by superman cooks at