Prepare to elevate your culinary game with a vinaigrette that's not just a dressing, but a flavor revelation! This Roasted Beet White Wine Vinaigrette is a game-changer that will turn even the most ordinary salad into a restaurant-worthy masterpiece. Imagine the deep, earthy sweetness of roasted beets perfectly balanced with tangy white wine vinegar and a hint of Dijon mustard - it's a taste experience that will have your dinner guests begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium beets
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will allow the beets to roast evenly and develop a rich, sweet flavor.
- Wash the beets thoroughly under cold water to remove any dirt or debris. Trim off the tops and tails, but do not peel them yet, as the skin will help retain moisture during roasting.
- Wrap each beet individually in aluminum foil, creating a sealed packet. This will help steam the beets as they roast, making them tender and easier to peel later.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are fork-tender. The cooking time may vary slightly depending on the size of the beets.
- Once the beets are cooked, remove them from the oven and let them cool for a few minutes. Carefully unwrap the foil packets, allowing steam to escape, and then peel the beets using your hands or a paper towel. The skin should come off easily.
- After peeling, chop the beets into small cubes or slices, depending on your preference for texture in the vinaigrette.
- In a medium bowl, combine the chopped beets, white wine vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk the ingredients together until well combined. Adjust the seasoning to taste, adding more salt or pepper if desired.
- Let the vinaigrette sit for at least 10 minutes to allow the flavors to meld together. This will enhance the overall taste of the dressing.
- Before serving, give the vinaigrette a good stir. Drizzle it over your favorite salads, roasted vegetables, or use it as a marinade for grilled meats. Enjoy!
Tips
- Choose fresh, firm beets with smooth, unblemished skin for the best flavor and texture.
- Don't skip wrapping the beets in foil - this technique ensures they roast evenly and stay wonderfully moist.
- Wear disposable gloves when peeling roasted beets to prevent staining your hands.
- For an extra flavor boost, try using different types of vinegar like champagne or sherry vinegar.
- The vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days, allowing flavors to develop even more.
- For a more intense beet flavor, roast the beets a day ahead and let them sit in the vinaigrette overnight.
- This versatile dressing works beautifully not just on salads, but as a marinade for grilled vegetables or proteins.
Nutrition Facts
Calories: 89kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
