Slow roasted beets covered with a balsamic vinaigrette might just be the last minute addition to your Thanksgiving Menu you’ve been looking for! Beets aren’t really traditional Thanksgiving fare, but they would certainly add color and a sweet note to your menu if you decide to buck tradition and serve these beauties!
They are best served warm or at room temperature as a side dish, or with sturdy crackers and a bit of goat cheese as an appetizer. If you have a little dressing left over, save it to add to the beets if you end up with leftovers. In my experience, though, there are never any leftovers.
- 3 large or 6 small red beets
- 3 large or 6 small golden beets
- 2 green onions, chopped
- 1 small shallot, chopped
- ¼ C balsamic vinegar
- 3 T grape seed oil
- Salt and pepper to taste - about ½ t each
- Roast beets in a 350 degree oven until soft, about 30 to 45 minutes depending on the size of the beets
- Let cool enough to handle, then peel and slice
- Whisk oil into balsamic vinegar a little at a time until emulsified
- Add enough of the dressing to coat the beets
- Add shallots and green onions
- Salt and pepper to taste
Even a dedicated beet hater will probably eat these beets.