roasted beets with orange, ginger and mint

I love beets.  This is the first of several beet recipes that will appear on this website.  They’re particularly appropriate on because they’re both kitsch-y and kitchen-y.  The basic roasting part of the recipe is important and will need to be done with any recipe (except pickled beets).  Sometimes I prefer plain ol’ beets, roasted with olive oil salt and pepper.  Buuut….if you want to fancy ’em up, add the orange ginger dressing and throw in a little mint for added zing.


3 medium sized beets
3 tbs olive oil
1 tsp salt
1 tsp pepper


1 tsp finely shredded ginger
1 tsp orange zest
1 tbs fresh squeezed orange juice
2 tbs shredded fresh mint (snip into small pieces using scissors)
2 tbs olive oil
1/2 tsp rice wine vinegar
1 tsp salt
1 tsp pepper

  1. Preheat the oven to 450 degrees.
  2. Remove greens (if any) from beet tops and toss whole beets in 3 tbs of olive oil, 1 tsp of salt and 1 tsp of pepper.  (you can sauté beet greens for a delicious and nutritious side dish or save them for making vegetable stock).
  3. Wrap loosely in foil that is securely closed and put foil packet in oven.
  4. Bake beets for about 45 minutes or until a the tip of a knife cuts into the flesh easily (try to avoid overcooking them, beets are best enjoyed when they retain a little bit of texture).
  5. Remove from oven and allow to cool.
  6. Using a paper towel, rub off the skins and chop into bite sized pieces.
  7. Whisk 2 tbs of olive oil with shredded ginger, orange zest and juice, rice wine vinegar and tsp of salt and pepper in the bottom of a large bowl, add beets and mint and stir.
  8. Enjoy!