Roasted Beets with Mustard Citronette

Both rustic and refined, this mustard roasted beets recipe is full of sweet, earthy flavour. Dijon mustard and lemon juice tossed into a zingy citronette serve to further enhance the appetizing vegetarian delicacy. Dish up the roasted beets alone as a tasty side dish or dress them up with a bed of greens for an amazing salad.

2 lb beets
1 Tbsp. olive oil
¼ cup scallions, finely chopped
2 Tbsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
1 tsp. kosher salt
½ tsp. black pepper, freshly ground

Preheat the oven to 425°F (220°C, Gas Mark 7).

Scrub the beets and remove the greens. Toss the beets in the olive oil and roast them on a foil-lined baking sheet for 30 to 35 minutes, until they are tender. Wait until the beets are cool enough to handle easily and then slip off their skins.

Coarsely chop the beets and toss them with the chopped scallions, Dijon mustard, lemon juice, salt, and pepper. Serve the roast beets with mustard warm or chilled as a salad.

Makes 4-6 servings.