Roasted Beets with Sherry Shallot Vinaigrette are healthy, gluten free side with a ton of flavor.
Jackie and I love the way these Roasted Beets with Sherry Shallot Vinaigrette turned out. And props to my girl because these pictures capture the recipe beautifully! We love the color of the beets; they scream fall to us, and fresh rosemary complements them perfectly.
Much of our inspiration comes from different sources: restaurants we dine at, magazine spreads, other food bloggers, and sometimes accidentally just from shopping. These Roasted Beets with Sherry Shallot Vinaigrette were inspired by something similar that caught our eye in the prepared foods case at our favorite local market. We were shopping for some products for another recipe, and we were both drawn to simple beets accented with greens. I knew I had to create a recipe for Superman Cooks.
The time soon came for us to create a nice side dish, and I remembered the beets, whose natural coloration lend themselves to the changing leaves of fall. I should say that I strongly suggest to use a pair of rubber gloves when making this recipe, because peeling and cutting the beets without them will stain your fingers pink. 
The tanginess of the sherry vinegar gives this an acidic, pickled bite with a deep flavor. The garlic and rosemary combine perfectly, while the honey brings out the natural sweetness of the beets. We love this recipe served warm, but it is just as delicious a few days later, straight from the fridge. The liquid marinates the beets and soaks in that great flavor. Another serving idea for these beets would be to serve them on a bed of arugula topped with fresh goat cheese for a satisfying light lunch. Enjoy!
Roasted Beets with Sherry Shallot Vinaigrette
A beautiful looking side dish with a great blend of fall flavors
- Total Time: 55 mins
- Yield: 2 quarts 1x
Ingredients
- 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
Instructions
- Preheat oven to 375°.
- In a mixing bowl, combine all ingredients and toss over beets.
- Allow to sit for 10 minutes
- Pour beets into an oven safe baking dish lined with aluminum foil.
- Bake beets for 30-40 minutes (or until fork tender), stirring every 10 minutes.
- Remove from oven and allow to cool.
- Serve room temperature or cool in covered container for up to a week.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: American
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Lizze says
2 quarts? Quarts is a liquid measure, I thought. It seems as though I'll have to convert quarts into pounds and ounces, so I can weigh the correct amount at the grocery store when I shop for my beets. Wondering if I'm missing something here?
Jackie says
Hi Lizzie!
Thanks for stopping by! I think we used this measurement because we like to buy our beets at the farmers' market (in quart containers). But it is an excellent question, thank you!
2 quarts of beets would covert roughly to 4 cups. So when you are shopping, we recommend buying 6 baseball sized beets at the grocery store. This should be enough for the recipe.
Please let us know how they turn out!!
best,
K & J